Coconut walnut and cherry fruit cake

    1 hour 30 min

    Essentially this is your beloved fruit cake that your nan baked when you were little (although I like to hold a little bit of moistness within mine – dry fruit cakes are the work of evil), it’s still the warm snuggle blanket when it’s cold outside. However, this has a few added extras. This is laced with hints of coconut, a few chopped walnuts and some chopped up glace cherries. It just lifts the classic and adds some flavours to keep things interesting yet loses nothing of what you want.

    TheBattlingBaker

    Gloucestershire, England, UK
    4 people made this

    Ingredients
    Makes: 1 cake

    • 225g self raising flour
    • 110g unsalted butter
    • 110g caster sugar
    • 225g mixed fruit
    • 1 teaspoon mixed spice
    • 40g chopped walnuts
    • 6 tablespoons dessicated coconut
    • 12 glace cherries, chopped
    • 1 large egg
    • 180ml full fat milk
    • 1 to 2 tablespoons demerara sugar

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Pre-heat your oven to 180 C / Gas 4. Grease & line the bottom of a 20cm loose bottomed cake tin.
    2. Sift the flour into a large bowl and add the butter. Rub the butter into the flour until it resembles fine breadcrumbs. Fruit cakes have a certain crumbly quality about them, unlike other cakes, so this is an important step. Add the sugar, mixed fruit, mixed spice, walnuts, coconut and cherries. Using a wooden spoon (or similar) stir this up to combine well.
    3. Finally, add the egg and milk to the floury mixture and give it a good stir until all is completely combined. You’re looking to achieve a drop-like consistency.
    4. Add the mixture to the cake tin and spread evenly. Sprinkle the demerara sugar over the top of the mixture and then pop into the oven until it gets a golden colour and a skewer comes out clean when poked into the middle, 60 to 75 minutes. Remove from the oven and let it stand in the cake tin for 15 minutes before removing and transferring to a wire rack to cool completely.

    Tip

    Store in a cake tin in a cool, dry place for up to 5 days. I bet it doesn’t last that long!

    See it on my blog

    The Battling Baker

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