Mrs Weasley's fruitcake
A moist fruitcake made with pecan nuts, chocolate, candied fruit and marsala. Egg free and dairy free
Servings 8
Ingredients
For the cake
- 200 g all-purpose flour
- 100 g almond flour
- 50 g cornstarch
- 50 g candied orange peel
- 50 g candied cedar peel
- 50 g candied cherries
- 60 g dark chocolate
- 60 g pecan nuts
- 80 g cane sugar
- 100 g sunflower oil
- 100 ml marsala
- 2 tsp mixed spiced
- 1 tsp baking powder
- 1 pinch salt
To garnish
- 2 tbsp Seville orange marmalade
- pecan nuts, almonds, candied cherries
Instructions
- Preheat the oven to 180°
- Grease and flour a 15-cm pan.
- In a bowl, combine flour, cornstarch, almond flour, baking powder, sugar, salt and mixed spices (we used cinnamon, ginger and nutmeg).
- Add the candied fruit, chopped pecan nuts and chocolate, then stir well.
- Add the Marsala and oil.
- With your hands knead the dough briefly. If it's too dry, add another splash of Marsala.
- Place the dough into the baking tray, pressing it eavenly with your hands.
- Decorate the cake as you like.
- Bake 30 minutes at 180º. When it comes out of the oven, the cake should be still soft (it will harden up as it cools). The result will be a moist cake. If you prefer it a little less moist, bake for another 10 minutes.
- Remove from the oven and allow it to cool.
- Place two tablespoons of marmalade and a plash of water in a small saucepan over low heat, allowing it to melt.
- Remove from heat and brush the surface of the cake with the marmalade.