We’ve used Amaretto as the soaking liqueur, plus added pistachios, to give this aromatic cake a subtle Italian edge. Like most fruit cakes, it’s intended to be stored and enjoyed at a later date; the storage time allows the cake to settle and become easier to slice. You can of course serve as soon as cool, if you prefer, but the slices will be a little crumblier.
Step 1For the soaked fruit, in a large non-metallic bowl mix all the
ingredients. Cover and leave to soak
overnight (or 12hr) at room temperature.
Step 2Preheat oven to 150°C (130°C fan)
mark 2. Grease and line a 20.5cm round,
deep cake tin with baking parchment.
Next, wrap a double layer of baking
parchment or newspaper around the
outside of the tin, securing it with string
– this will help prevent the sides of the
cake from over-browning.
Step 3For the cake, using a freestanding
mixer or a handheld electric whisk
and large bowl, beat the butter,
sugar and treacle until light and fluffy,
about 7-8min, scraping down the
mixture in the bowl several times.
Step 4Gradually beat in the eggs, beating
well after each addition. If the mixture looks as if it’s going to curdle, beat
in 1tbsp of the flour. Add (remaining)
flour and the mixed spice and beat
briefly to combine. Add the soaked
fruit mixture and pistachios and fold
in using a large metal spoon.
Step 5Scrape into the prepared tin and
smooth to level. Bake for 2hr 30min,
or until a skewer inserted into the
centre comes out clean. Leave to
cool completely in the tin.
Step 6To store, wrap cooled cake (still in its
parchment) in several layers of clingfilm,
followed by a layer of foil. Store in
a cool, dark place for up to 3 months.
TO STORE AND FEED
After 2 weeks, unwrap the cake, prick the top (all over) with a skewer and pour over 1tbsp Amaretto/Frangelico/nut liqueur. Rewrap and store as before. Repeat cake feeding every 2-3 weeks, if you like, rewrapping carefully after each addition.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
