A couple of days ago I was having a bit of a clear out in one of the kitchen cupboards, and discovered a few bags of opened dried fruit. Most of the bags didn't have much more than a handful of fruit in them, which is not really much use on their own, however, pooled together they were perfect for a fruit cake.
I received some Cheshire rapeseed honey recently, along with a couple of bottles of rapeseed oil , from Calvia, so decided to try it out in the fruit cake instead of using refined sugar. I also used the honey to make a delicious glaze, which was just like caramel, and would be great over ice cream.
Honey Fruit Cake with Honey Caramel Glaze
450g dried fruit (I used a mixture of cherries, raisins, currants, dates, pineapple and apricots)
300ml cranberry juice
tsp vanilla extract
3 medium eggs
400g self raising flour, sifted
Honey Caramel Glaze
toasted flaked almonds (optional)
- Add the dried fruit, cranberry juice, butter, honey & vanilla to a saucepan
- Heat gently and stir until the butter has melted
- Set aside to cool, or leave overnight (if you leave overnight the butter will harden a little so just bring back to a liquid by heating a little)
- Beat in the eggs, one at a time
- Stir in the flour until well combined
- Pour into a well buttered spring form cake pan - I added a ring insert to mine
- Bake in a preheated 160C oven for around 1 hour, until a skewer inserted comes out clean
- Allow to cool for 10 minutes in the tin before turning out onto a wire rack & cooling completely
- Make the glaze by bringing the butter & honey to the boil & simmering until it thickens
- Drizzle the glaze over the cake and scatter a few of the almonds over the top
If you're in the Cheshire/Manchester area you can find stockists of Calvia here, with an online shop coming soon for those further afield.