Tropical Fruit Cake

Ingredients

• 1 x 500g bag Traidcraft Tropical Mixed Fruit
• 1 x 200ml carton Fruit Passion Tropical fruit juice
• 3 tablespoons brandy (optional)
• Grated zest of 1 medium orange
• Grated zest of 1 medium Fairtrade lemon
• 250g (9oz) butter, at room temperature
• 250g (9oz) Traidcraft Golden Caster sugar
• 5 eggs
• 50g (2oz) ground almonds
• 250g (9oz) plain flour, sifted
• Pinch of salt
• 225g (8oz) marzipan, diced (for cake mix)
• 225g (8oz) marzipan (optional), for decorating

Method

1. You will need a 20cm (8 inch) round cake tin or a 18cm (7 inch) square tin, greased and lined with a double thickness of greaseproof paper.
2. Tie a band of brown paper round the outside of the tin for extra protection.
3. Begin the night before by placing the Tropical Mixed Fruit in a large mixing bowl.
4. Stir in the 200ml of Tropical Fruit Juice and the brandy, cover and leave overnight.
5. The next day, pre-heat the oven to Gas Mark 3, 325°F, 170°C.
6. In another large bowl, beat the butter and sugar until pale and fluffy.
7. Beat the eggs and add them to the butter and sugar, a little at a time, mixing well after each addition.
8. When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds.
9. Now add the dried fruit, which should have absorbed the fruit juice by now, followed by the chopped marzipan pieces. Mix well.
10. Now transfer the mixture to the prepared tin, levelling it off with the back of a spoon, and place the tin in the centre of the oven.
11. Bake the cake for 1 hour then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to gas mark 2, 300°F, 150°C, for a further 2 hours. When it is cooked it will have begun to shrink away from the sides of the tin and be springy in the centre when lightly pressed.
12. The cake can be left to cool in the tin, then peel off the paper, wrap in greaseproof paper and store in an airtight tin.
13. This cake will store well for several weeks. It could be eaten as it is, or decorated with a glace fruit and nut topping.
14. For a traditional Easter Simnel Cake, cover the top of the cake in marzipan, and decorate with 12 marzipan eggs. Toast gently under a warm grill to colour the surface of the marzipan.