Semi-Steamed Fruit Cake

• I came across this recipe the other day in a Christmas magazine.
• It is different in many ways from other fruit cakes (keks) that I have made in several ways.
• The dried fruits included apricots and dates.
• All the dried fruits were left overnight in apple juice.
• Butter and Sunflower oil were used.
• When baking the tin was covered for some off the time – which resulted in the cake being more steamed than baked.
• Then the lid or foil was removed and the cake was baked for the rest of the time.
• *
• I adjusted a few of the ingredients so that this fruit cake – could be more easily made.
• I halved the original quantities.
• A large circular dish was originally used – I tried a 26x20cm tin.
• Rectangular or square cakes are much easier to slice up than circular ones.
• *
• The result was a very lovely moist fruit cake, which I will be making often.

Note – you start this cake the evening before

INGREDIENTS

• 150g raisins
• 75g dried apricots – chopped
• 40g mixed peel
• 75g glacé cherries – chopped
• 90g dates – chopped
• 125ml apple juice
• *
• 55g butter – softened
• 90g granulated sugar
• 60ml sunflower oil
• 1½ tablespoons of runny honey
• *
• pinch of salt
• ¼ teaspoon baking powder
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly ground nutmeg
• ½ teaspoon ground cinnamon
•  *
• 2 eggs
• 100g plain flour
• *
• 45g chopped walnuts – optional

METHOD

• The evening before baking put all the fruits into a saucepan and add the apple juice.
• Mix well over a low heat until all the fruits are covered.
• Cover the pan and leave this until the next day.
• *
• Pre-heat oven to GM3 – 160°C
• Grease and line base and 2 sides of a 26×20 cm baking tin.
• Cream the butter and sugar together.
• Add the sunflower oil and mix well.
• Add the salt and spices and mix well.
• Add the eggs one at a time and mix well.
• Add the fruit mixture.
• Add the walnuts and stir until everything is evenly mixed.
• *
• Pour the mixture into the tin and smooth the top.
• Cover the tin with aluminium foil.
• Bake for 65 -75 minutes until the top is set.
• Remove the foil and bake for 25 – 30 minutes.
• *
• Leave to cool on a wire rack.
• Cut into squares or rectangles to serve.

Royal Standard – Lynsdale tea plate

Option – not tested

• Use a round pyrex dish with a lid for the first part of the baking.
• Then remove the lid for the final part.