This moist fruit cake illustrates very well the versatility of a Le Creuset casserole. Cooked as an ordinary fruit cake the top can be decorated with blanched almonds, or, it can be turned upside down when it is the perfect shape to cover in marzipan and ready to roll icing. With the addition of a small decoration and a pretty ribbon it makes the quickest of Christmas cakes.
INGREDIENTS
- 500g mixed dried fruit
- 425g can crushed pineapple (drained)
- 50g glacé cherries, halved
- 125g butter or margarine
- 175g soft brown sugar
- 1 tsp mixed spice
- good pinch salt
- 1 tsp bicarbonate of soda
- 150g plain flour
- 150g self raising flour
- 2 medium eggs, beaten
Oven: Fan 150ºC, 300ºF, Gas 2
Standard 160ºC, 325ºF, Gas 3
- Line the casserole with a pre-shaped 20cm deep cake tin liner, or line with greaseproof paper.
- Put the first six ingredients into a mixing bowl and microwave on high power for 3 minutes.
- Mix well, then add all the remaining ingredients and mix again.
- Transfer to the lined casserole and level the top (decorate with a few blanched almonds if it is to be a plain fruit cake).
- Cook below the centre of the oven for approximately 1¼-1½ hours, or until a skewer inserted into the centre comes out cleanly.
- Cool in the casserole for 10-15 minutes then turn out and cool thoroughly.
Note: If you do not have a microwave oven put the first six ingredients into a large saucepan and heat gently just until the fat is melted, then proceed as recipe