
Prep
1 HRBake
3.5 hoursServes
8 to 10Difficulty
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

Muscovado Glazed Fruit Cake Recipe
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.
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.
Preheat the oven to 140°C/Fan120°, 275°F, Gas Mark 1.
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.
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.
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.
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.
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
1
For the cake

Tate & Lyle Dark Muscovado Sugar

Rum
Light

Rum
Dark

Medium orange, juiced & zested

Vanilla extract

Tate & Lyle Dark Muscovado Sugar
Rounded

All spice
Rounded

Raisins

Dried cranberries

Prunes
Roughly chopped

Cherries
Halved, rinsed, dried & finely chopped

Chopped candied peel

Blanched almonds
Roughly chopped

Unsalted butter, softened
Room temperature

Self raising flour

Large eggs

Salt
For feeding the cake

Rum
For the topping

Water

Tate & Lyle Dark Muscovado Sugar

Dried fruit
Halved prunes, pineapple, mango & cranberries

Chopped mixed nuts
Pecans, blanched whole almonds or macadamias
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