If you find traditional fruit cake too rich, try this lighter modern version.
Pre heat the oven to 160c.
Place the butter and sugar into a large mixing bowl and cream together with a wooden spoon. Add the 4 eggs and mix to break the yolks. Add the flour, ground almonds, saffron, cinnamon mixing well to a smooth paste. Mix the fruits with the brandy and add to the cake mix.
Mix well, make a wish and pour into a lined loose bottom cake tin and bake for 1 hour 30 or until the cake is golden a springy.
Use a skewer to check the centre of the cake. If the skewer when plunged into the cakes comes out sticky then place the cake back into the oven until cooked through.
Allow to cool for 30 mins in the tin then remove onto a wire rack.
To make the glaze:
Place the jam into a saucepan and heat until liquid, add the fruits and when the cake is cool spoon the glazed fruits over and around the cake.
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