Recipe information
Ingredients for - Sugar-crunch fruitcake
How to cook deliciously - Sugar-crunch fruitcake
1. Stage
First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.
2. Stage
Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.
3. Stage
Remove from the tin and eat warm or at room temperature with cream or custard.
