Join the Great British baking brigade with Le Creuset
Join the Great British baking brigade and whip up some tasty treats with these fabulous new recipes from Le Creuset – sure to wow friends and family. With baking enjoying a definite resurgence in popularity, there has never been a better excuse to don an apron and try out the new Le Creuset Bakeware range. For a match made in heaven, mix these delicious new recipes with the quality toughened non-stick bakeware range to taste the sweet smell of success in the kitchen.
Celebration Fruit Cake - Serves 20+
An English tradition for any celebration, a rich fruit cake is perfect for every occasion. Mouth-wateringly moreish you can get the whole family involved in the mixing process of this classic cake. With the arrival of colder months, this fruit cake is a true Autumnal treat with a cup of traditional tea.
1x Toughened Non-Stick Bakeware 24cm Springform Round Cake Tin
Ingredients:
400g raisins
300g sultanas
300g currants
175g glacé cherries
115g candied peel
Zest of 1 lemon and 1 large orange
Juice of 1 large orange
125ml fortified wine (port or sherry)
280g butter, softened
280g dark muscovado sugar
5 eggs
280g plain flour
1 teaspoon mixed spice
1½ teaspoons cinnamon
85g ground almonds
Instructions
Oven: 170°C/150°C fan/Gas Mark 3
1. Line the base and sides of the cake tin with baking parchment and set to one side.
2. Mix the fruit and peel in a bowl, stir in the citrus zest, juice and fortified wine. Cover and leave to soak overnight. Pre-heat the oven to 170°C/150°C fan/Gas Mark 3.
3. Cream the butter and sugar together in a large bowl; beat in the eggs one at a time. To prevent curdling add 1- 2 tablespoons of the flour after the addition of the first 2 eggs.
4. Sift in the flour with the spices, add the ground almonds and mix well. Stir the soaked fruit into the mixture and combine.
5. Pour the cake mixture into the tin, smooth over the top and make a small well in the centre. The well will ensure a flat top to the cake.
6. Cook for 30 minutes at 170°C/150°C fan/Gas Mark. Reduce the oven temperature to 140°C/120°C fan/Gas Mark 1 and continue cooking for 3 to 3½ hours. Cover the cake lightly with a piece of aluminium foil for the last hour of cooking to prevent over browning. Turn the cake tin two or three times during cooking to ensure even baking. Test to see if the cake is done by inserting a skewer into the centre, it should come away cleanly.
7. Cool the cake in the tin. Release the springform clip and lift the side of the tin away then remove the cake from the base. Wrap in baking paper and foil, store in a cool dry place to mature.
