Description
A classic fruitcake moist with mixed dried fruits and infused with brandy, topped with a luscious apricot butter icing that adds a sweet and tangy finish. Perfectly baked for a rich texture, this traditional cake is ideal for festive occasions or anytime you crave a comforting, fruity dessert.
Ingredients
Scale
Cake
- 200g butter, softened
- 100g whole almonds
- 200g plain flour
- 200g icing sugar
- 4 medium eggs
- 700g mixed dried fruits
- 25ml brandy
Apricot Butter Icing
- 150g butter, softened
- 150g apricot jam
- 275g icing sugar, sifted
Instructions
- Prepare the Cake Tin: Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little softened butter, then line it with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin and secure it with string to insulate the cake during baking.
- Make the Dry Mix: In a food processor, pulse the whole almonds with the plain flour until the mixture resembles coarse crumbs, creating a nutty base for the cake.
- Beat Butter and Sugar: Using a mixer, beat the 200g softened butter with 200g icing sugar until the mixture is light and fluffy, which helps to incorporate air into the batter for a tender texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain a smooth batter without curdling.
- Combine Ingredients: Gently fold the almond and flour crumb mixture, mixed dried fruits, and brandy into the butter and egg mixture. Be careful not to overmix to keep the batter light.
- Bake the Cake: Pour the batter into the prepared cake tin and level the surface. Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the tin to retain moisture and shape.
- Prepare the Apricot Butter Icing: Beat together 150g softened butter, apricot jam, and 275g sifted icing sugar until pale and smooth. Avoid overbeating to prevent the icing from splitting or becoming too warm.
- Ice the Cake: Spread the apricot butter icing over the cooled cake with a swirling motion. Leave the iced cake in a cool place to set, avoiding refrigeration which can harden the icing too much.
Notes
- Wrapping newspaper around the cake tin helps protect the cake from baking unevenly and prevents cracking.
- Using a food processor for the almonds and flour yields a better texture than chopping by hand.
- Ensure the cake is completely cooled before icing to prevent the butter icing from melting.
- Store the finished cake in a cool, dry place; avoid refrigeration to keep the icing soft and flavorful.
- Brandy can be substituted with rum or orange juice for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: fruitcake, apricot butter icing, dried fruits, traditional cake, festive dessert, brandy cake, nutty cake, British dessert
