This simple yet delicious fruit cake recipe is easy to follow and perfect for a hot summer’s day. And a creamy element makes it even more unforgettable than your typical cake slice
Cakes can be transformed with various extra ingredients, whether that’s seasonal berries, a zesty glaze or a splash of alcohol mixed into the batter. Renowned chef Ian Haste offers a different approach, though, and one that many might not have thought of.
The former gastropub chef and current Men’s Health food contributor has been operating his hugely successful Haste’s Kitchen YouTube channel since 2014.
His method for a tasty yet straightforward fruit loaf is simple to master. And a creamy element makes it even more unforgettable than your typical cake slice, reports the Express. It comes as McDonald’s confirms ‘long-awaited return’ is coming on September 10.
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Speaking in partnership with Primula, whom Ian has collaborated with to develop distinctive recipes, the chef said: “I’m thrilled to be partnering with Primula to bring some of the nation’s quirkiest food pairings to life.”
He continued: “With so much pressure on what we should be eating, it’s easy to lose sight of the joy that comes from simply experimenting with different flavours.”
Ingredients
- 450g self-raising flour
- 125g caster sugar
- One tsp baking powder
- One tsp mixed spice or cinnamo
- 125g unsalted butter, room temperature
- 450g mixed dried fruit
- 30g glacier cherries, quartered
- One tsp bicarbonate of soda
- 250ml milk
- Two tbsp honey
- 80g Primula light cheese
Method
This cake requires a hot oven to cook properly so first, preheat the oven to 160C. Now get your cake tin ready – a standard-sized loaf tin will work perfectly.
Lightly butter it then cut some baking parchment to fit and line the tin. Now, let’s get cracking with the fruit cake mix. Begin by mixing the flour, sugar, baking powder, mixed spice, honey and bicarbonate of soda in a large bowl.
Work the butter into the dry ingredients until it resembles breadcrumbs, then stir in the mixed fruit before adding the milk and gently combining everything. Next, spoon the finished mixture, which should be smooth and well combined, into the loaf tin.
Pop it in the oven to bake for one hour and 45 minutes. Keep an eye on it around the 30-minute mark and if the top is getting too brown, cover it with tin foil.
Once baked, take the cake out of the oven and let it cool in the tin for a bit before turning it out onto a serving plate. Slice it up and serve with a dollop of Primula light cheese, as suggested by chef Ian Haste.
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