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Muscovado Glazed Fruit Cake

Prep

1 HR

Bake

3.5 hours

Serves

8 to 10

Difficulty

Hard

About

This Creole inspired cake is a lovely twist on the classic fruit cake. Its rich flavour echoes the aromatic notes of dark muscovado sugar and uses a colourful mix of tropical fruits and nuts for decoration, ideal for both family and festive celebrations

made using

Dark Muscovado

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Instructions
Ingredients
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Muscovado Glazed Fruit Cake Recipe

Step 1

Combine both rums, the orange juice and zest, Angostura bitters, Vanilla, 1 tablespoon of Tate & Lyle Dark Muscovado Sugar and the allspice in a large saucepan, and shake to mix.

Step 2

Add the raisins, cranberries, prunes, cherries, candied peel and nuts. Stir, bring to just under the boil, then reduce the heat down to a simmer and gently cook for 5 minutes, stirring once or twice, until all the liquid has been absorbed and the fruit has plumped up. Leave to cool.

Step 3

Preheat the oven to 140°C/Fan120°, 275°F, Gas Mark 1.

Step 4

In a large mixing bowl, using a wooden spoon, cream together the butter and add the rest of the Tate & Lyle Dark Muscovado Sugar, then add the flour, eggs and salt and mix well until smooth.

Step 5

Spoon into the prepared cake tin, level the surface with the back of the spoon and make a gentle hollow in the middle which helps prevent the cake from peaking too much. Bake on the middle shelf for 3 hours, then cover with the parchment paper. Bake the cake for a further 30 minutes or until the centre springs back when lightly touched.

Step 6

Cool the cake in its tin for 30 minutes, then turn out onto a wire rack to finish cooling and peel off the paper. If you have the time you can feed the cake with rum at intervals over a month to enrich it. Poke holes in the cake with a fine skewer or cocktail stick and then drip about 2 tablespoons of the rum over the top each time. Wrap in foil between feeding the cake and store in an airtight container.

Step 7

To decorate the cake, combine the water, rum and Tate & Lyle Dark Muscovado Sugar in a small pan set over a low heat. Stir until dissolved and then simmer for about 10-15 minutes until slightly syrupy. Generously brush this Tate & Lyle Dark Muscovado Sugar glaze over the top of the cake, arrange the fruit and nuts attractively on top, and brush these with the rest of the glaze. Leave to cool and store in an airtight container, where it will last for up to 3 months.

Step 8

You will also need a 20cm diameter x 9cm deep round cake tin, greased and the base and sides lined with a double thickness of baking parchment, plus a double thick layer for covering the top.

Ingredients – 17 items

Serving

1

For the cake

Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

250 g

Rum

Light

6 tbsp

Rum

Dark

6 tbsp
Orange

Medium orange, juiced & zested

1
Vanilla

Vanilla extract

1 1/2 tsp
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

Rounded

1 tbsp
All-spice

All spice

Rounded

1 tsp
Raisins

Raisins

450 g
Dried cranberries

Dried cranberries

225 g

Prunes

Roughly chopped

110 g
Cherries

Cherries

Halved, rinsed, dried & finely chopped

50 g

Chopped candied peel

110 g
Blanched almonds

Blanched almonds

Roughly chopped

50 g
Butter

Unsalted butter, softened

Room temperature

250 g
Flour

Self raising flour

250 g
Eggs

Large eggs

5
Salt-table

Salt

1/2 tsp

For feeding the cake

Rum

225 ml

For the topping

Water

Water

75 ml
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

75 g
Dried fruit

Dried fruit

Halved prunes, pineapple, mango & cranberries

225 g
Mixed nuts

Chopped mixed nuts

Pecans, blanched whole almonds or macadamias

50 g

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#TATE&LYLESUGAR #WELOVEBAKING
Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

Thanks for sharing @welovebaking.
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And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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