What makes these cakes unique is the incredible flavor rendered from the dried fruits soaked in a good dose of fruit juice. This way, they are naturally sweetened and exceptionally moist besides a balanced flavor that can make any cake lover drool over them instantly.

I have yet to test this fruit & nut breakfast loaf’seffectiveness against an excess of matza and eggs, but on taste alone, I’m pretty sure we’ll be eating it all week! Pass the butter… Yes it is, BUT cakes can turn out dry for a number of reasons, mostly to do with the bake time and temperature. Unfortunately what the thermostat says may not be accurate!

Cadbury Heroes Share Chocolate Box (385g)

Protip— Soaking dried fruits in juice makes them more succulent and flavorful. You can soak the dried fruits for 2 days (if you choose to soak them in juice). This will make the fruits absorb the flavors abundantly. Brush the surface of the cake with apricot or gooseberry jam (you need a tart fruit to contrast with the sweet icing), then lower the almond paste into place. Smooth flat with the palm of your hand or, using very light pressure, with a rolling pin. Covering the top: Roll out the remaining almond paste with a rolling pin on a work surface lightly dusted with icing sugar. Using the base of the cake tin as a template, cut a disc of paste that fits the top of the cake. To make this recipe in 2 1lb loaf tins, increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done. I quite liked finding the occasional whole nut in this, but my Mum wasn’t so keen. She suggested cutting them into bits, or leaving them out altogether and replacing them with a similar volume of yet more dried fruit. Let your own fondness for nuts dictate how you interpret the recipe.

Meanwhile, I’m always trying to come up with new and fun ideas for breakfast during Pesach. After a couple of days of matza with jam/cheese, I find the novelty does rather start to wear off. And while fruit and yogurt (and more eggs!) are all very well, there has to be another way… Soak the fruits— Combine the candied fruits, peels, and dry nuts in a mixing bowl. Pour orange juice and make sure the fruits are completely immersed in the liquid. Cover the bowl with a lid or plastic wrap and let the fruit soak overnight in the juice to soften. I often make an Everyday Fruit Cake to take with us when we go on holiday because it travels well and keeps for a week. It's the ideal cake with a cup of tea when you've been out for the day. We're off to the coast in a couple of weeks and the sea air, combined with lots of walks, always makes me hungry. In fact, now I'm wondering whether to take two. Key ingredients Dried fruitMilk chocolate egg shell made with Cadbury Dairy Milk, dried grapes and almonds MAY CONTAIN OTHER NUTS. Cadbury Dairy Milk Fruit & Nut sharing bar MAY CONTAIN OTHER NUTS, WHEAT.

Leave the cake for about an hour. Then, without opening the door, turn the heat down to 130C fan/gas mark 2 and continue cooking for an additional one and a half hours. If you don't have any jam, you could use marmalade or honey - or even golden syrup (but not too much or the cake will be very sweet). All-in-one method makes for an easy cakeFruit cakes are commonly served during holidays and form a significant part of the festivities. These cakes are loaded with tons of dried fruits and nuts and just enough batter to hold it all together. Sustainably Sourced Cocoa The Classic Creamy Taste For Someone Special Ultimate Easter Egg Shell with Crunchy Nut Pieces and Sweet Fruits in Cadbury Dairy Milk Chocolate Suitable for vegetarians To make this fruit cake easy, I use the all-in-one method. You can use any machine to mix the batter (as the professionals call the cake mix without the fruit). My special ingredient in this Everyday Fruit Cake is a spoonful of jam - any flavour. I started putting jam in when I was given a couple of jars that had been slightly overcooked. The jam was too stiff and treacly tasting to use as it was, so I added it to a fruit cake and liked it. I do usually make two at a time and freeze one. When there are only two of us at home I often cut them in half and freeze three halves. That way I'm certain the fruit cake always tastes fresh. I keep it in the fridge, which isn't essential, but it does keep the cake moist. How to make it gluten-free

It slices beautifully, is delicious plain or (my favourite) with lashings of butter, and it can even be toasted! Not that you have a Pesach toaster of course! Simply pop it under the grill instead, or gently toast in a frying pan until golden brown. Fruit and nuts If you don't have a loaf tin, you can make this fruit cake in an 18cm (7-inch) round deep tin or a 15cm (6-inch) square tin. Sift the icing sugar into a bowl and stir in the ground almonds. Break the egg into a small bowl and beat lightly for just long enough to mix the white and yolk. I find the mixing easiest using a food processor with a flat paddle. Add to the almonds and sugar, then introduce enough lemon juice, little by little, to bring the mixture to a stiff, smooth paste firm enough to roll. Thanks to Vanessa, one of my readers: I’ve made this several times using gluten-free flour, I just add a teaspoon of baking powder and twice as much milk, as I find gluten-free flour tends to absorb more moisture. How do you make a vegan Fruit Cake? Whatever you use, make sure you stir the fruit in by hand. It only takes a minute but then you won't chop it up. Is this a moist cake?You will need a deep, 20cm-diameter round cake tin with a removable base, lined with lightly buttered baking parchment. Christmas would surely be incomplete without a rich, delicious, moist, and full-flavored Fruit and Nut cake. Reasons You’ll ♡ Vegan vegan spiced fruit and nut cake