spiced fruit cake

This cake happened slightly by accident but turned out to be a really light and fresh take on an old favourite. Last night, D and I were craving something sweet after dinner, and our pantry is literally bursting at the hinges at the moment, filled with Christmas dinner ingredient leftovers. So rather than buying yet another box of Lindt Balls I set to making a Sticky Date Pudding, from one of my favourite Gabriel Gateaux recipes. It's quick and easy and really delicious. However, once I'd started, I realised we didn't have dates, or oranges and I messed up the first stage (not so easy after all, ha!). My courage refused to be dimmed and, improvisation being the name of the game, I pushed on. The result was actually really, really nice. I still served it with hot toffee sauce, as I would a sticky date pudd. And it was good. good. good.

You'll need:

300g self raising flour

1 tablespoon bicarb soda

250g - 300g dried fruits (I used loads of apricots, then sultannas, cherries and prunes)

4 organic, free range eggs (very important. no one wants angry chickens. peck. peck.)

2 tablespoons vanilla essence

1 teaspoon nutmeg

1 teaspoon cinnamon

3 cups of water

4 tablespoons orange juice, or apple juice, I actually used mandarin juice!

120 grams butter

What to do:

Boil the water, 1 tablespoon of vanilla essence and fruit together. Once they come to the boil, add the bicarb of soda and stir quickly. It will start to bubble and froth. Remove from heat and cover.

Meanwhile, mix sugar, flour, butter, fruit juice and eggs with electric beaters until combined. Add 1 tablespoon of vanilla essence and the spices, mix well. Add the fruit and mix until just combined.

Pour into a ready greased cake tin and bake at 180'c for approximately 35 minutes (in a fan forced oven). It should be golden brown and a metal blade, once inserted, should come away clean.

Remove from oven once finished and leave to rest for a few minutes. Run a blade around the perimetre of the cake and flip onto a plate. Serve (as pictured) with rasberry coulis and cream, or for something really decadent, hot toffee sauce. (Mix 1/3 each of cream, butter and brown sugar over low heat until pale and the consistency of thick pouring cream.)

This cake comes out with quite a puddingish consistency, which I personally really like. It's perfect for winter nights and rainy days.