Chai spiced fruitcake
Total Steps
5
Ingredients
18
Tools Needed
1
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The Candid KitchenIngredients
- 4 bags Chai tea
- 4 tablespoons amaretto
- 4 tablespoons thick cut orange marmalade
- 1 cups red seedless grapes, halved
- 75 grams citrus peel, chopped
- 75 grams dried cherries
- 75 grams dried cranberries
- 225 grams butter, room temperature
- 225 grams caster sugar
- 4 eggs eggs, lightly beaten
- lemon zest
- 225 grams plain flour, sifted
- 1/2 teaspoons baking powder
- 1 tablespoon cinnamon
- 400 grams icing sugar
- 200 grams softened butter
- orange zest
- fruits for decoration(optional)
Instructions
Step 1
1. Make the chai tea by boiling 200ml of water and brew the bags. In the mean time Add the amaretto, marmalade, citrus peel and red grapes to the tea and soak overnight.
Step 2
2. The next day preheat the oven to 160C and grease a 20cm round tin and line it with greaseproof paper. Cream the butter and sugar together until light and fluffy. Slowly add the eggs beating slowly after each addition then fold in the flour, cinnamon and lemon zest.
Step 3
3. Drain the soaked fruit but don’t discard the juices. Add the fruit to the cake mixture and a couple tablespoons of the juice. Pour into the prepared tin and level the mixture, then bake for around 1 hour. When the top starts to get golden stick a toothpick in and check when it comes out clean. Let it cool on a rack.
Step 4
4. While still warm poke the cake with a fork and soak with the rest of the amaretto and marmalade juice. Let it cool completely before taking it out of tin.
Step 5
5. To make the icing beat all the ingredients together and cover the top of the cake using a palette knife.