- 200g walnut halves
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- 100g hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 50g blanched almond
- 200g raisin
- 100g pitted date, chopped
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 200g dried apricot, chopped
- 140g glacé cherry or pineapple
- 100g plain flour
- 2 tsp mixed spice
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 175g dark muscovado sugar
- 3 egg
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- 1 tsp vanilla extract
- icing sugar, for dusting
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Heat oven to 150C/fan 130C/gas 2. Line the base and sides of a 1.5-litre loaf tin (a long thin one is best) with baking parchment. Mix the nuts and dried fruit thoroughly in a large bowl using your hands. Sift in the flour, spice and baking powder, then add the sugar and mix everything well. Beat the eggs with the vanilla, then add to the dry mix, turning everything together well until there is no dry mix visible.
Turn into the prepared tin and smooth the top. Bake for 1½-1¾ hrs, then cool in the tin for 15 mins. Turn out, peel off the paper and cool on a wire rack. Dust the top thickly with icing sugar, to serve.
I devised this recipe when I discovered I had to give up butter, cheese and fatty meats for health reasons – a bit of a blow when you live in France. I love cake of all kinds, particularly at Christmas, so I am delighted to be able to eat this and I hope you will enjoy it, too. It will keep wrapped tightly in foil for up to 2 weeks.