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Modern Fruit Cake
Modern Fruit Cake
Prep time
30 minutes
Cooking time
1 hour 15 minutes
Servings
12 portions
Difficulty
Easy
Ingredients
Cake ingredients
450g mixed dried fruit (e.g. raisins, currants, dates, cranberries, figs and mangoes)
150 grams Stork baking block
300 ml semi-skimmed milk
100g golden syrup
225g plain flour
1 teaspoon baking powder
1 level teaspoon each of mixed spice and ground cinnamon
2 medium eggs
Topping ingredients
50g icing sugar + extra for dusting
200g fresh low fat cream cheese
1 dessertspoon fresh lemon juice
Baking tin
deep round cake tin 20 cm (greased and base lined with baking paper), brush, plastic spatula, aluminium foil
Instructions
Steps
Preheat the oven to 150°C, 140°C fan oven, Gas mark 2.
Chop the larger fruit into small pieces.
Heat the Stork, milk, syrup and fruit in a saucepan, stirring until the Stork and syrup have melted. Infuse the mixture over a low heat for 5 minutes (do not boil). Cool until the mixture is lukewarm.
Sieve the flour, baking powder, mixed spice and cinnamon into a bowl. Stir in the eggs and the fruit mixture using a hand mixer (or wooden spoon).
Fill the prepared cake tin with the batter and bake in the preheated oven for 1 hour 15minutes or until cooked. After 1 hour cover the cake with tin foil (to avoid it becoming too dark). Leave the baked cake in the cake tin for about 20 minutes before turning out on a wire rack to cool.
Beat the cream cheese, icing sugar and lemon juice with a wooden spoon until smooth.
Cover the cake with the icing . Dust with icing sugar. Cut the cake into 10 slices.
