It's never too early to get your bake on and get everyone in the kitchen feeling festive and stirring that fruits batter. So have a go at this delicious and super easy recipe that you will need to feed for a few weeks with brandy, sherry or whatever you prefer! And watch this adorable video while you do, cakes make all the difference!
Melt the butter gently with the coconut sugar, stirring to dissolve.
Sift the flours and spices together in a large mixing bowl.
Whisk the eggs into the melted butter quickly so as not to scramble them, adding ½ the orange juice and all the zest.
Fold into the flours and nuts carefully, adding the fruit.
Double line an 8 inch cake tin. Scrape the mixture into the tin. Bake at 140 for 2 hours until golden brown.
Leave to cool in the tin and spend the next week or two feeding it with brandy if you want. Spearing it all over with a cocktail stick or skewer, and then spooning a tiny bit of brandy into the holes. Cover tightly with tin foil and store in a tin until needed.
Decorate with holly, fruit and nuts and charms.
Marzipan and icing can be rolled out and added on as optional extras!
- 140g Unsalted Butter – 1 Cup
- ½ cup coconut sugar
- 1 Cup Buckwheat Flour
- ¼ cup Chopped almonds
- 1/3 cup ground almonds
- 1 Orange Juice and Zest
- Pinch ground cloves
- ¼ tsp ground ginger
- ¼ tsp star anise ground
- ½ tsp fennel and carawy seeds crushed
- ½ tsp ground cinnamon
- 3 eggs
- 2 Cups Raisins
- 2 Cups Sultanas
- ½ cup cranberries chopped
- ¼ cup dried apricots choppedSoaked in 300ml sherry and orange zest for at least 3 days