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CInnamon & Honey Fruit Cake

Submitted by Gayle 11 June 2009



200g raisins,,200g dried apricots chopped,,200g dried figs or prunes chopped,,75g light soft brown sugar,,75g unsalted butter softened,,75g honey (acacia or orange blossom is good),,,Article continues,,--------------------------------------------------------------------------------,,--------------------------------------------------------------------------------,,50g treacle,2 tsp ground cinnamon,,2 large eggs,,75ml brandy or cold tea,,200g plain flour,,1½ tsp baking powder,,


Line the base and sides of a 20cm round cake tin with baking parchment. Weigh out the fruit first, because it's a bit of a pain to be scrambling around in the cupboard once you've mixed everything together. Substitute where you need to - for instance, if you hate figs but love dates, they'll do nicely; and if you like whole almonds, then pop in 100g of them, too.

Preheat the oven to 170C/325F/gas mark 3. Beat together the sugar, butter, honey, treacle, cinnamon and one of the eggs until creamy and smooth. Add the other egg, along with the brandy or tea, and beat well. The mixture will look dark and curdled, but for this fruit cake that's quite all right.

Sift in the flour and baking powder, beat well, then fold in the fruit and nuts until evenly combined. Spoon into the tin, smooth the top, and bake for about an hour and a half.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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