Posh spice cake

Posh spice cake

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(9 ratings)

Prep: 15 mins - 20 mins Cook: 1 hr, 45 mins

Easy

Cuts into 12 slices
A fruit cake for those who like theirs light, spicy, fruity and moist, with a tart cranberry topping

Nutrition and extra info

  • Vegetarian

Nutrition: per slice

  • kcal345
  • fat17g
  • saturates7g
  • carbs47g
  • sugars33g
  • fibre0g
  • protein4g
  • salt0.42g
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Ingredients

    For the cake

    • 85g self-raising flour
    • 140g wholemeal plain flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 175g golden caster sugar
    • 4-5 cardamom pods
    • zest 1 small orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • ½ tsp cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tsp mixed spice
    • ¼ tsp nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 140g butter, cut into pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g pecan
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 85g raisin, preferably golden or green
    • 85g sultana
    • 85g dried cranberry
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 125ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • ribbon, to decorate

    For the topping

    • 85g frozen cranberry, thawed
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 25g golden caster sugar

    Method

    1. Butter and base-line a deep 18cm round, loose-bottomed cake tin. Heat oven to 170C/fan 150C/gas 3. For the cake, stir together the flours, baking powder and sugar. Slit open the cardamom pods and remove the tiny seeds (discard the pods). Grind the seeds to a powder using a pestle and mortar, then stir into the flour mixture with the orange zest and all the other spices.

    2. Rub the butter into the mix until it looks like coarse crumbs. Coarsely chop half the pecans and stir into the mix with the raisins, sultanas and cranberries. Beat the egg, pour in the milk and stir into the cake mixture. Spoon the mixture into the tin, level the top and scatter over the remaining pecan halves. Bake for 45 mins, then lower the heat to 150C/fan 130C/ gas 2 and bake for another 45 mins.

    3. While the cake bakes, prepare the topping. Pat the cranberries dry on kitchen paper, then toss with the sugar in a small bowl. After the second 45 mins of baking, spoon the sugared cranberries over the top of the cake. Return to the oven for another 15-20 mins, or until the cranberries are sticky and a skewer inserted into the cake comes out clean.

    4. Leave the cake to cool in the tin, then turn out onto a wire rack. Decorate with ribbon. The cake is best kept overnight for the flavours to mellow before slicing. Will keep in an airtight tin for up to 2 weeks.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    cshobbs
    11th Apr, 2015
    3.8
    Excellent! I made a gluten free version by using Dove's gluten free flours, 1tsp xanthan gum plus a little extra liquid. Also, I used dried cranberries + 1 tbsp. water for the topping, rather than the frozen fruit.
    gfinbow
    9th Sep, 2013
    But I'm sure it is delicious :)
    gfinbow
    9th Sep, 2013
    How can it have 0% fibre per slice when it's using wholemeal flour? Surely there has to be some fibre in it? Xylitol might work to keep the calories down and the level of unnecessary sugar of 33g per slice - and 17g of fat - hmmm!
    catarinart
    17th Dec, 2012
    5.05
    How do you think I could convert the baking times for turning this cake into muffins? I would like to offer it individually but I'm not sure how to do it because of the double baking and temperatures...
    alicehill45
    26th Jun, 2012
    4.05
    This cake was great, my family are huge fruit cake fans and I was scared it was going to be quite dry but it wasn't! I replaced some of the raisins with figs which worked fine
    catarinart
    20th Jan, 2011
    5.05
    This was, for me and my family, the ultimate Christmas cake. My father actually calls it the "St Nicholas Cake", buch better than the tradicional portuguese Christmas cake (Bolo Rei). As there are no cranberries in Portugal, I substituted for sour cherries, and it also worked really well.
    boiledover
    23rd Dec, 2010
    5.05
    Absolutely delicious! We aren't keen on traditional christmas cake this is much tastier with a fresher taste. Will make this again and again.
    boiledover
    23rd Dec, 2010
    5.05
    Absolutely delicious! We aren't keen on traditional christmas cake this is much tastier with a fresher taste. Will make this again and again.
    northyorkmoors
    2nd Dec, 2010
    I made this cake a couple of days ago and it worked really really well. It even LOOKS like the picture in the recipe! I was a bit more generous with the spices than suggested but the result is a cake which has been highly praised (including one 'it's the best cake I've ever had')! Easy to make and the results are very satisfying.
    juleps
    11th Feb, 2009
    5.05
    Fantastic spice flavour and the cranberries add a lovely tartness. My cranberry topping didn't carmelised either but I plan to put them on earlier next time. A great alternative to Christmas cake that can made anytime!

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