Name: Posh spice cake
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: Cuts into 12 slices
Cuisine: British
Ingredients: 85g self-raising flour; 140g wholemeal plain flour; 1 tsp baking powder; 175g golden caster sugar; 4-5 cardamom pods; zest 1 small orange; ½ tsp cinnamon; ½ tsp mixed spice; ¼ tsp nutmeg; 140g butter cut into pieces; 100g pecan; 85g raisin preferably golden or green; 85g sultana; 85g dried cranberry; 1 egg; 125ml milk; ribbon to decorate; 85g frozen cranberry thawed; 25g golden caster sugar

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Posh spice cake

Posh spice cake

Angela Nilsen

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Cuts into 12 slices

Easy

Prep: 15 mins - 20 mins

Cook: 1 hr and 45 mins

A star rating of 4.8 out of 5.16 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the cake

85g self-raising flour
140g wholemeal plain flour
1 tsp baking powder
175g golden caster sugar
4-5 cardamom

pods
zest 1 small orange
½ tsp cinnamon
½ tsp mixed spice
¼ tsp nutmeg
140g butter

cut into pieces
100g pecan
85g raisin

preferably golden or green
85g sultana
85g dried cranberry
1 egg
125ml milk
ribbon

to decorate

For the topping

85g frozen cranberry

thawed
25g golden caster sugar

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Nutrition: per slice

kcal345
fat17g
saturates7g
carbs47g
sugars33g
fibre0g
protein4g
salt0.42g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2008

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A star rating of 4.8 out of 5.16 ratings

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