Honey Saffron Winter Fruit Cake
|For the cake|
|Butter||8 Ounce, softened (Plus Extra For Greasing)|
|Saffron strand||1⁄4 Teaspoon (1 Pinch)|
|Golden caster sugar||8 Ounce (225 Grams)|
|Plain flour||8 Ounce (225 Grams)|
|Ground almonds||2 Ounce (50 Grams)|
|Baking powder||1 Teaspoon|
|Raisins||10 Ounce (300 Gram)|
|Sultanas||10 Ounce (300 Gram)|
|Glace cherries||4 Ounce, halved (100 Grams, Natural Color Glace)|
|Mixed peel||3 Ounce (85 Grams)|
|Whole blanched almonds||2 Ounce, roughly chopped (50 Grams)|
|Whole blanched hazelnuts||2 Ounce, roughly chopped (50 Grams)|
|Walnut pieces||2 Ounce (50 Grams)|
|Brandy||3 Tablespoon (For Soaking)|
|Honey||2 Tablespoon (For Soaking)|
1. Heat oven to 160C/140C fan/gas 3. Lightly butter a round, deep 20cm cake tin, then cut out two discs of baking parchment, using the outside of the tin as a template. Measure circumference of the tin, then cut two lengths of baking paper to match it, about 5cm deeper than the sides of the tin. Fold the paper 2cm in along one long edge, then snip up to the fold at 2cm intervals. Line the side: of the tin first, splaying the snipped pape, out along the bottom. The paper should come about 3cm over the top of the tin. Drop in the paper discs. Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
2. Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins. Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth. Mix the fruit, nuts and brandy saffron mix into the batter and stir well.
3. Spoon into the prepared tin, smooth the top and make a slight dip in the middle. Bake for 1 1/2 hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while it's still warm, prod the cake all over with a skewer. Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.