We’ve used Amaretto as the soaking liqueur, plus added pistachios, to give this aromatic cake a subtle Italian edge. Like most fruit cakes, it’s intended to be stored and enjoyed at a later date; the storage time allows the cake to settle and become easier to slice. You can of course serve as soon as cool, if you prefer, but the slices will be a little crumblier.
Step 1For the soaked fruit, in a large non-metallic bowl mix all the
ingredients. Cover and leave to soak
overnight (or 12hr) at room temperature.
Step 2Preheat oven to 150°C (130°C fan)
mark 2. Grease and line a 20.5cm round,
deep cake tin with baking parchment.
Next, wrap a double layer of baking
parchment or newspaper around the
outside of the tin, securing it with string
– this will help prevent the sides of the
cake from over-browning.
Step 3For the cake, using a freestanding
mixer or a handheld electric whisk
and large bowl, beat the butter,
sugar and treacle until light and fluffy,
about 7-8min, scraping down the
mixture in the bowl several times.
Step 4Gradually beat in the eggs, beating
well after each addition. If the mixture looks as if it’s going to curdle, beat
in 1tbsp of the flour. Add (remaining)
flour and the mixed spice and beat
briefly to combine. Add the soaked
fruit mixture and pistachios and fold
in using a large metal spoon.
Step 5Scrape into the prepared tin and
smooth to level. Bake for 2hr 30min,
or until a skewer inserted into the
centre comes out clean. Leave to
cool completely in the tin.
Step 6To store, wrap cooled cake (still in its
parchment) in several layers of clingfilm,
followed by a layer of foil. Store in
a cool, dark place for up to 3 months.
TO STORE AND FEED
After 2 weeks, unwrap the cake, prick the top (all over) with a skewer and pour over 1tbsp Amaretto/Frangelico/nut liqueur. Rewrap and store as before. Repeat cake feeding every 2-3 weeks, if you like, rewrapping carefully after each addition.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
