Name: Jewelled Fruit Loaf
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Makes one 900 g (2 lb) loaf cake
Cuisine: United Kingdom
Ingredients: 1 large egg; 125 g (4½ oz) caster (superfine) sugar; 45 g (1½ oz) whole almonds, roughly chopped; 70 g (2½ oz) dried cranberries; 15 g (½ oz) nibbed sugar; 100 g (3½ oz) sultanas (golden raisins); 75 g (2¾ oz) butter; 225 g (8 oz) self-raising (-rising) flour; 45 g (1½ oz) glacé (candied) cherries, halved; 50 g (1¾ oz) dried apricots; 35 g (1¼ oz) dried cherries; 300 ml (10 fl oz) pomegranate juice

Preparation info

Makes
one
900 g loaf cake

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

Packed with fruit and nuts this cake is a real gem when you slice it up. Soaking the fruit overnight plumps it up so it’s sweet and juicy – but don’t worry if you forget, there’s a magic trick for that!

Ingredients

50 g (1¾ oz) dried apricots
100 g (3½

Method

Chop the apricots into pieces roughly the same size as the sultanas and mix together with the sultanas, dried cherries and cranberries in a bowl. Pour over the pomegranate juice, stir and cover. Leave to soak overnight.
By the next day the fruit w