Inside Jordans

Mulled Wine Fruit Cake

Posted by Mia Hartwell 10 Nov 2009 11:24am

Like the look of the WI Egmanton mulled wine fruit cake? Here is the prize-winning recipe so you can have a go at home. 

What you will need:

300ml (½ pt) fruity red wine
60g (2 oz) caster sugar
½ tsp ground cinnamon
A pinch of nutmeg
Grated rind 1 orange
750g (1½ lb) luxury mixed dried fruit
250g (8 oz) softened butter
250g (8 oz) dark brown soft sugar
4 medium eggs
275g (9 oz) plain flour
4 tblsp rum, plain or spiced

Method

1. Place wine, caster sugar, cinnamon, nutmeg and orange rind in a saucepan. Heat until very hot but not boiling.
2. Place the dried fruit in a bowl and pour over the wine mix.
3. Stir very well and leave for at least 8 hours or up to 2 days.
4. Line a 20cm (8”) round or 18cm (7”) square cake tin.
5. Set the oven to gas mark 2, 150C, (135C fan).
6. Beat the butter and sugar together and gradually add the eggs and flour.
7. Stir in the soaked fruit mixture.
8. Spoon the mixture into the prepared tin and level the surface.
9. Place the cake in the centre of the oven and cook for 2¾ - 3½ hours, checking the centre with a skewer to see if it is cooked.
10. Remove cake from the oven and leave in the tin to cool for 30 minutes.
11. Spoon over the rum and leave to cool completely.
12. Wrap in baking parchment and then foil and keep for up to 3 months.

Note: The cake can be eaten as it is or covered with marzipan or almond paste and fondant icing – the amount you use depends upon how thick you like the cake covering. Decorate appropriately for the celebration, in this case 200 years of the Bramley Apple.

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