Prep
45 minsBake
1hrServes
16Difficulty
Medium About
Not just a winter bake, fruit cake can truly be enjoyed all year round. This delicious spiced fruit cake with a rum glaze is perfect anytime alongside a nice cuppa. Find it in Waitrose, Co-op, Ocado & Amazon.
Heat the oven to 180C (160C fan).
In a large bowl, sift together the flour, baking powder, baking soda and mixed spice. Add the diced butter and rub it in until the mixture resembles the fine breadcrumbs. Stir in the Dark Muscovado sugar, mixed fruit and milk. Using a wooden spoon, mix it all together until fully combined. Spoon the mixture into prepared 23 cm bundt tin (well oiled and dusted with flour). Bake for about 1 hour or until the toothpick inserted in the middle comes out clean. Cover the cake with some foil for the last 15 minutes of baking if necessary.
To make the syrup, combine the rum and Caster sugar in a small saucepan over low heat and allow sugar to dissolve. Set aside to cool.
Prick the hot cake with the cocktail stick and brush with roughly half of the rum syrup. Leave the cake to cool in the tin for 10 minutes, then take it out onto a wire rack. Brush with the remaining rum syrup and leave for another 10 minutes.
Make the icing by mixing the icing sugar and rum then pour it on top of the cake. Decorate the cake with some fruit and enjoy!
Ingredients – 8 items
1
For the sponge
Plain flour
Baking powder
Baking soda
Mixed spice
Butter
Unsalted, dice
Tate & Lyle Dark Muscovado Sugar
Dried fruit
Mixed
Whole milk
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One season, three ways to bake with flavour 🍂✨
🍁 For cosy autumnal bakes, Tate & Lyle Dark Muscovado Sugar adds rich, treacly depth to cakes and crumbles.
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Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
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