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Apple Fruit Cake

Categories: Cakes/pies, Christmas, Sweet
Type: Desserts and Baked Goods

In Britain, this dense fruit cake is a popular choice for celebrations. This may just be the best fruit cake you ever had

Prep Time: prep 25 mins, plus soaking

Cooking Time: cook 2 hrs 10 mins

Serves: makes 15 servings


  • 2 1 / 2 cups raisins
  • 2 cups pitted chopped prunes
  • 2 cups candied cherries
  • 2 cups peeled, cored, and finely chopped Golden Delicious apples
  • 1 1 / 3 cups golden raisins
  • 2 1 / 2 cups hard apple or pear cider
  • 4 tsp pumpkin pie spice
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 / 2 teaspoon salt
  • 12 tbsp butter, at room temperature
  • 3 / 4 cup packed dark brown sugar
  • 3 large eggs, beaten
  • 1 1 / 4 cups almond flour (almond meal)

For the decoration

  • 8oz (240g) ready-to-roll fondant
  • confectioner's sugar, for rolling
  • 3 tbsp apricot preserves, warmed and strained
Apple Fruit Cake photo

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  1. The day before baking, bring all the fruit, cider, and spice to a simmer. Cover and simmer for 20 minutes, or until most of the liquid has been absorbed. Remove from the heat, cover, and let stand at least 12 hours at room temperature.
  2. Preheat the oven to 325°F (160°C) Lightly butter the cake pan and line the bottom and sides with parchment paper.
  3. Sift the flour, baking powder, and salt together. Cream the butter and sugar with an electric mixer about 3 minutes. Gradually beat in the eggs. Stir in the flour mixture and ground almonds, then the soaked fruit and its liquid. Spread the batter evenly in the pan.
  4. Bake for about 2 1/2 hours, or until a wooden skewer inserted into the center of the cake comes out clean. Transfer to a rack and cool for 15 mins. Invert and unmold the cake and remove the paper and let cool.
  5. Knead the fondant and roll into a 9in (23cm) square about 1/8in (3mm) thick. Brush the cake with the preserves. Place the fondant on the cake. Cut into pieces and serve.
  • prep 25 mins, plus soaking; cook 2 hrs 10 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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