The season of goodwill is nearly upon us and here at QVC we love nothing more than a good spread. Amongst all the other trimmings, no Christmas dinner would be complete without the obligatory festive fruit cake.
We spoke to our KitchenAid guest, Tracy Lautch about their fabulous retro-style stand mixer and asked her for a traditional, easy-to-make fruit cake recipe that will have all the family asking for more!
For me, having a KitchenAid is like having a helper in the kitchen. It makes time-consuming jobs like slicing, grating, beating and whisking so effortless that day-to-day meal creation is much more pleasurable – the hassle factor has been removed.
The fact that it is so easy to use and durable has made it my absolute favourite item in the kitchen, I wouldn't be without it if you paid me. It adds a splash of vintage-style glamour to my kitchen too – perfect for any comtemporary cooking area.
If you find cooking a chore, or meals never turn out as you had hoped, why not give KitchenAid a try and see how much it can help you?
Here is a little recipe that works perfectly with the mixer and is ideal for the festive period: The Ultimate Fruit Cake!
What you'll need:
For the cake:
- 250g butter (at room temperature)
- 140g light muscovado sugar
- 6 large eggs
- 280g plain flour
- 85g ground almonds
- 2tsp ground ginger
- 2tsp ground cinnamon
- 700g luxury mixed fruits
- 3tbs dark rum
- 140g white marzipan (diced)
For Florentine topping:
- 50g each whole skinned hazelnuts and blanched almonds
- 85g each brazil nuts and flaked almonds
- 140g whole glace cherries
- 100g golden syrup
- Preheat your oven to 180C (160C for fan ovens) or gas mark 4. Lightly grease and line the base and sides of a deep 22cm – 23cm round loose-based cake tin.
- Add the sugar, butter, eggs, flour, ground almonds and spices into the KitchenAid mixing bowl and beat with the flat beater the until thoroughly mixed and creamy.
- Measure 100g of the cake mixture and put in the spare bowl and set aside. Add the fruit, rum and marzipan to the remaining mixture and mix together.
- Spoon this mixture into the cake tin and flatten the top with a spoon, then make a slight dip in the centre (this will give a nice flat top at the end).
- Add to the pre-heated oven and bake for one and a quarter hours.
- While the cake is in the oven, make the fruit and nut Florentine topping by mixing all the nuts, cherries and syrup into the remaining cake mixture.
- Once the cake has had one and a quarter hours in the oven, spoon the Florentine topping on top of the cake, evenly distributing the mixture of nuts and cherries across the surface then loosely cover the top with foil.
- Return to the oven for 40 minutes then take off the foil and bake for another 10 – 15 minutes so the nuts turn golden. Keep an eye on them so they don’t get too dark. Insert a skewer to test if the cake is cooked – if it comes out clean it is ready.
- Cool it in the tin, then turn out, keeping the lining on and wrap with foil – it will keep for up to 2 weeks or can be frozen for up to 2 months.
This is delicious served with ice cream, whipped cream or custard!
I hope you enjoy this tasty recipe and have a wonderful holiday season!