Fruit cakes topped with cream recipe

  • Serves 6
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 672 calories / serving
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156054 small fruit cakes topped with cream HERO

Pre-heat the oven to 160°C.

Cream together the butter and sugar in a large mixing bowl until pale and fluffy. Add the beaten eggs to the mixture a little at a time, whisking really well between additions.

Fold in the flour and baking powder until you have a smooth, soft batter. Fold in the ground almonds, then the raisins, sultanas and glacé cherries until combined thoroughly. Grease and line the inside of a 6 cup straight-sided muffin tin. Smooth the tops then transfer to the oven.

Bake for 70-90 minutes until a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow to cool in the tins before turning out onto a wire rack. When ready to decorate, whip the cream with the icing sugar until soft peaks form.

Spread the tops of the cakes with a thin, even layer of the cream, then decorate with the julienned orange zest before serving.

  • Ingredients

  • 150g unsalted butter, softened
  • 150g caster sugar
  • 225g plain flour, sifted
  • 4 small eggs, beaten
  • ½tsp baking powder
  • 25g ground almonds
  • 100g raisins
  • 100g sultanas
  • 25g glacé cherries, finely chopped
  • 100ml whipping cream
  • 25g icing sugar
  • zest of 1 small orange, julienned
  • Energy 2815kj 672kcal 34%
  • Fat 34g 49%
  • Saturates 18g 89%
  • Sugars 58g 64%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 87.4g Protein 9.7g Fibre 3.5g

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