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Spiced Fruit Cake with Rum Glaze

Prep

45 mins

Bake

1hr

Serves

16

Difficulty

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.

made using

Dark Muscovado

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Instructions
Ingredients
Reviews
Step 1

Heat the oven to 180C (160C fan).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Serving

1

For the sponge

Flour

Plain flour

375 g
Baking-powder

Baking powder

1 1/2 tsp
Baking-soda

Baking soda

1 1/2 tsp

Mixed spice

1 1/2 tsp
Butter

Butter

Unsalted, dice

190 g
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

190 g
Dried fruit

Dried fruit

Mixed

375 g
Milk

Whole milk

225 ml

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Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
2. Dissolve the corn flour with the remaining water and once the strawberries are bubbling blend in the corn flour and cook through for a further 2/3 mins until thick. Allow to cool for 20mins.
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7. Allow to set.

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Ingredients.

100g Tate & Lyle Soft Brown Sugar
150g Plain Flour
150g Jumbo Oats
160g softened Unsalted Butter.
75g Walnut Pieces
8 Peaches destoned and sliced
Juice of 1 lemon.
100ml White wine or Rose
100ml Water.
50g Caster Sugar.
Handful of fresh mint roughly chopped.

Method.

1. Pre –heat the oven to 200c 180c Fan Gas mark 6 Place the flour and oats in a large bowl with the soft brown sugar and butter, rub in the butter in until it forms chunky crumbs, add the walnut pieces.

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100% Pure Cane Sugar - it really doesn't get more versatile than this.

Made from sugarcane plant juice and nothing else, these finer crystals are designed to dissolve quickly in all kinds of bakes!

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