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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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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
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For the Kimchi Pancakes:
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-Add half of the sliced spring onions to the mix.
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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!

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