Coconut fruit cake
From: Grigson
- Prep time:
- 30 mins, plus soaking
- Cook time:
- 1 hrs 20 mins
- Serves:
- 8
Chockfull of fruit and coconut, this more-ish cake from Marguerite Patten is sure to become a favourite
Ingredients
- 100 g desiccated Coconut
- 100g mixed candied peel, chopped
- 1 tsp lemon zest, finely grated
- 2 tsp orange rind, finely grated
- 4 tbsp Milk, and 2 tbsp sweet sherry (or substitute 6 tbsp milk)
- 150g Butter
- 150g caster sugar
- 3 Eggs, beaten
- 175g self-raising flour, sieved
- 85g glacé cherries
- 225g sultanas
Method
1. Put the coconut, peel, fruits, milk and sherry into a bowl and leave to soak for at least an hour, or up to two, if you like very soft coconut.
2. Set the oven to 160°C/gas 2. Lightly butter a 20cm cake tin.
3. Cream the butter and sugar together until light and fluffy.
4. Add the eggs, a little at a time and then add the flour.
5. Stir in the soaked coconut mixture, together with the liquid in which it was soaked.
6. Stir in the cherries and sultanas.
7. Spoon the mixture into the prepared tin and bake for about 1 hour and 20 minutes, or until the cake is golden brown and firm on top.
8. Cool in the tin for 5 minutes, and then turn out and leave to cool completely.
9. Store in an airtight tin.
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Latest Comment
i try this at the weekend for some of my friend and they couldn't stop talking about it, it was lovely,delicious,moist and it smells lovely thanks for the recipe
this is just a gorgeous moist cake, I often make one to take into work and I am always asked for the recipe.