Big Fruit Cake

This cake is another recipe one from Nigel Slater’s “Appetite”, and the book basically gives a rough guide to making a fruit cake and tips on adapting it as you see fit – it can even be the basis of your Christmas cake.

As such, the ingredients are a bit fluid but it’s about 1 kg of dried fruit (we used dried apricots, figs and prunes) plus 500g of sultanas. There’s also five large eggs, some flour, the juice and zest of a lemon and an orange, a few tablespoons of brandy, ground almonds, butter and brown sugar (we used muscovado).

It’s a long list of ingredients and it’s not cheap. It’s also not one for weight watchers – this cake is loaded with calories. It takes about 3 hours in the oven – one hour at 160C and two hours at 150C. Unfortunately mine burnt a little bit on the outside, so I’d recommend covering with foil for the last hour.

End result is tasty and enormous… this will keep us going for quite some time!