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Nutrition: per serving

  • kcal414
  • fat16g
  • saturates8g
  • carbs63g
  • sugars53g
  • fibre2g
  • protein5g
  • salt0.41g
    low
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Method

  • step 1

    Tip the fruits and zests into a bowl, pour over the sherry and leave to marinate overnight. Grease and line the bottom and sides of a deep 20cm cake tin with a double layer of baking parchment. Heat oven to 140C/fan 120C/gas 1.

  • step 2

    Mix all of the dry ingredients in a large bowl, together with the butter and eggs. If the mixture starts to curdle you can add a little more plain flour. Stir in the fruit, discarding any sherry that has not been absorbed, then spoon the mixture into the tin. Smooth the surface and make a small dent in the middle.

  • step 3

    Bake in the centre of the oven for 2½ hrs until the cake is dark golden brown in colour; an inserted skewer should come out clean. If the top of the cake browns too quickly, cover it with a layer of baking parchment. Leave it in the tin for about 10 mins before turning it out onto a wire rack, then leave it to cool. Serve plain or with the icing or decoration of your choice.

Recipe from Good Food magazine, March 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.6 ratings

driving1717

Made this cake using dried apricots, cranberries,dates, prunes as well as cherries, and currants as the mixed fruit selection. it was wonderful! (chopped of course)

shellagh

A star rating of 3 out of 5.

I've made this cake a few times and it's been great. However this last one was a disaster - the cake was so crumbly it was impossible to cut a slice. Any idea where I went wrong?

patrick88

A star rating of 4 out of 5.

lovely cake easy to make and tasted gorgeous.

janjam

A star rating of 5 out of 5.

Lovely and easy cake usually use it as a birthday cake.

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