Fruity Christmas Cake

    Total cooking time: 200 minutes.

Servings: 15

You will need:
  • 10 packs (18g) Fruit Bowl Strawberry Fruit Flakes
  • 10 packs (18g) Fruit Bowl Raspberry Fruit Flakes
  • 10 packs (18g) Fruit Bowl Blackcurrant Fruit Flakes
  • 5 packs (16g) Fruit Bowl Blackcurrant Peelers
  • 5 packs (16g) Fruit Bowl Strawberry Peelers
  • 5 packs (16g) Fruit Bowl Raspberry Peelers
  • 250g softened butter
  • 150g light soft brown sugar
  • 3 large eggs
  • 100g mixed peel
  • 200g raisins
  • 250g self-raising flour
  • 60g ground almonds
  • 50ml apple or orange juice
  • 1 and a half tablespoons of golden syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon nutmeg
  • Teaspoon of jam or marmalade
  • Additional tablespoon of caster sugar and teaspoon of cinnamon for decoration
  • Baking parchment
  • 20cm high sided cake tin
  1. Preheat your oven to 165 degrees/gas mark 3
  2. Mix the sugar and butter in a bowl
  3. In a jug, mix the apple juice, eggs and golden syrup together
  4. Gradually add the wet mixture to the butter and sugar until combined
  5. Now gradually add the flour, almonds and spices until combined
  6. Take your Fruit Bowl Peelers, and chop into 6 pieces each
  7. Add to the mixture along with the Fruit Bowl Fruit Flakes mixed peel and raisins
  8. Combine until well distributed throughout the mixture
  9. Take your cake tin and line the base and sides with two layers of your greaseproof paper, leaving additional paper sticking out the top to protect the cake when it rises
  10. Spoon the mixture into the cake tin
  11. Cook for an hour
  12. Reduce the oven temperature to 150 degrees and cook for another two hours
  13. Keep checking on the cake, if the top is going a little too dark then cover with a piece of greaseproof paper
  14. After the three hours, check the cake is cooked by inserting a skewer into the middle; if it comes out clean the cake is cooked
  15. Remove the cake from the tin and cool on a wire rack
  16. Once the cake is cool, take a piece of baking parchment and cut out a star stencil by folding it in half and cutting half a star along the fold, leaving paper at the top and bottom
  17. Place the star over the cake and brush the star shape very lightly with jam
  18. Mix the sugar and cinnamon together and sprinkle over the jam
  19. Remove the stencil to uncover a sparkling Christmas star
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