Honey Saffron Winter Fruit Cake Recipe


Preparation Time1 Hr 30 MinCooking Time20 Min
Ready In1 Hr 50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest Group


For the cake
 Butter8 Ounce, softened (Plus Extra For Greasing)
 Brandy2 Tablespoon
 Saffron strand1⁄4 Teaspoon (1 Pinch)
 Golden caster sugar8 Ounce (225 Grams)
 Plain flour8 Ounce (225 Grams)
 Ground almonds2 Ounce (50 Grams)
 Baking powder1 Teaspoon
 Raisins10 Ounce (300 Gram)
 Sultanas10 Ounce (300 Gram)
 Glace cherries4 Ounce, halved (100 Grams, Natural Color Glace)
 Mixed peel3 Ounce (85 Grams)
 Whole blanched almonds2 Ounce, roughly chopped (50 Grams)
 Whole blanched hazelnuts2 Ounce, roughly chopped (50 Grams)
 Walnut pieces2 Ounce (50 Grams)
 Brandy3 Tablespoon (For Soaking)
 Honey2 Tablespoon (For Soaking)


1. Heat oven to 160C/140C fan/gas 3. Lightly butter a round, deep 20cm cake tin, then cut out two discs of baking parchment, using the outside of the tin as a template. Measure circumference of the tin, then cut two lengths of baking paper to match it, about 5cm deeper than the sides of the tin. Fold the paper 2cm in along one long edge, then snip up to the fold at 2cm intervals. Line the side: of the tin first, splaying the snipped pape, out along the bottom. The paper should come about 3cm over the top of the tin. Drop in the paper discs. Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
2. Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins. Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth. Mix the fruit, nuts and brandy saffron mix into the batter and stir well.
3. Spoon into the prepared tin, smooth the top and make a slight dip in the middle. Bake for 1 1/2 hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while it's still warm, prod the cake all over with a skewer. Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.