Name: Gingered rich fruit cake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 12
Cuisine: British
Ingredients: oil for greasing; 100g each dried currant sultanas and raisins; 225g each semi-dried fig and prunes, roughly chopped; 200g tub crystallised ginger; 100g stem ginger from a jar, chopped; 2 tbsp stem ginger syrup; 4 tbsp Cointreau; 1 tsp each ground ginger and mixed spice; zest 2 lemons; 150ml olive oil; 175g light muscovado sugar; 4 eggs; 225g gluten-free flour; 1 tsp gluten-free baking powder; 4 tbsp apricot jam; 1 tbsp Cointreau; 450g mixed fruit, including figs, prunes, date and apricots

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Gingered rich fruit cake

Gingered rich fruit cake

Good Food team

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Serves 10 - 12

Easy

Prep: 30 mins

Cook: 2 hrs - 2 hrs and 30 mins

Plus 15 mins to decorate

A star rating of 5 out of 5.9 ratingsRate

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This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas

Dairy-free

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

oil

for greasing
100g each dried currant

sultanas and raisins
225g each semi-dried fig

and prunes, roughly chopped
200g tub crystallised ginger
100g stem ginger

from a jar, chopped
2 tbsp stem ginger syrup
4 tbsp Cointreau
1 tsp each ground ginger

and mixed spice
zest 2 lemons
150ml olive oil
175g light muscovado sugar
4 eggs
225g gluten-free flour
1 tsp gluten-free baking powder

For the topping

4 tbsp apricot jam
1 tbsp Cointreau
450g mixed fruit, including figs, prunes, date

and apricots

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Nutrition: per serving for 10

kcal600
fat18g
saturates3g
carbs107g
sugars43g
fibre4g
protein7g
salt0.33g

low

Method

step 1

Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
step 2

Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
step 3

Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
step 4

For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

RECIPE TIPS

MAKING AHEAD

Make the cake to the end of step 3 up to one month ahead, then wrap in foil. Arrange and glaze the fruit a few days before Christmas.

Recipe from Good Food magazine, December 2005

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A star rating of 5 out of 5.9 ratings

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