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the goods

 

you will need:

8oz / 225g dried apricots

8oz / 225g dried cranberries

8oz / 225g dried bing cherries

zest and juice 1 orange

1/4 cup pale rum

6oz / 170g unsalted butter

1 1/2 cups superfine / castor sugar

2 egg yolks

2 eggs

 2 cups S/R flour

1 cup flaked almonds

6oz / 170g marzipan

 

you will need:

  • mixing bowls
  • large loaf pan or 8 inch round cake pan
  • electric beaters
  • baking parchment

time: 30 minutes active

 75 mins baking


 

 

 

 

Fanny, the unlikely fruit cake

I didn't set out to bake a fuit cake.

In fact, I didn't bake a fruit cake...at least not in the American fashion. This cake was born from me juggling cravings (marzipan! rum! cherries!) and from a need I have at this time of year to have a cake in the house which isn't about dessert, it's more about having something to tuck into as guests pop in for a cup of tea or a glass of something cheery.

Accidentally, I over baked it. I kept sticking my toothpick into the cake and it kept coming out tacky. I didn't realise that I had been sticking it into a submerged ribbon of marzipan!

Anyway, it was a happy accident as the cake developed a delicious crust which was a hit with all and sundry.

Poor Fanny had a very short shelf life. Not to worry, she's become the seasonal darling!

chop the apricots and place with the cranberries and cherries in a small mixing bowl. Cover with the orange zest, juice and rum. Cover and let sit a couple of hours.

butter your cake can and line it with parchment.

preheat the oven to 350f / 175c

beat the butter 30 seconds until it starts going pale and fluffy.

add the sugar and beat to cream (until almost white and rather fluffy)

add the yolks, one at a time and beat well after each.

add the eggs and beat to combine.

add the flour and the syrup from the fruit and beat 1 minute.

add the fruit and almonds and stir to combine.

spoon the batter into the cake pan.

divide the marzipan in half lengthwise and roll each out into a long log (about the length of the pan). Place the marzipan logs parallel to each other on top of the cake batter so that they run the length of the loaf pan and then tuck them gently into the batter and smooth over with a knife.

bake cake about 1 hr 15 mins. Start checking after 1 hour. Remove from oven and cover with some foil or baking parchment. Allow to cool in the pan.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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