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Sugar-crunch fruitcake

Sugar-crunch fruitcake

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 50 mins for the compote
  • Easy
  • Serves 6

Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal358
fat21g
saturates10g
carbs40g
sugars32g
fibre2g
protein5g
low insalt0.42g
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Ingredients

Method

  • STEP 1

    First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.

  • STEP 3

    Remove from the tin and eat warm or at room temperature with cream or custard.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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