Sticky Almond & Fruit Cake 🍒🍯

 

INGREDIENTS

For the Cake:

• 2 ½ cups mixed dried fruit (raisins, currants, figs)

• 1 cup glace cherries, halved

• 1 cup whole almonds, blanched

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup packed dark brown sugar

• 4 large eggs

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp mixed spice (or cinnamon)

For the Topping:

• Sliced almonds

• Whole glace cherries

• ¼ cup golden syrup or apricot jam

INSTRUCTIONS

1. Prep the Oven & Pan: Preheat your oven to 300°F (150°C). Grease an 8-inch round deep cake pan and line the bottom and sides with parchment paper.

2. Coat the Fruit: In a medium bowl, toss the mixed dried fruit, halved glace cherries, and whole blanched almonds with about 2 tablespoons of your measured flour. This keeps the fruit from sinking to the bottom of the cake!

3. Mix the Batter: In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

4. Combine: Sift the remaining flour, baking powder, salt, and mixed spice into the wet ingredients. Gently fold the mixture together until just combined.

5. Add the Fruit: Fold the flour-coated fruit and nuts into the batter until evenly distributed.

6. Bake: Spoon the batter into your prepared cake pan, smoothing the top. Bake for 1 ½ to 2 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil halfway through baking.

7. The Sticky Finish: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. While the cake is still warm, gently heat the golden syrup (or apricot jam) in the microwave or on the stove until runny. Generously brush the top of the cake with the syrup. Decorate with the sliced almonds and extra whole cherries, then brush once more for that beautiful, sticky shine. Let cool completely before slicing.