Spiced Pressed Fruit and Nut Cake
This festive no-bake cake is packed with flavours of the season like cinnamon, cloves, orange, and brandy.
How long will it take?
30 minutes plus chilling time
What’s the serving size?
Serves 8
What do I need?
- 1 ½ cups assorted nuts of your choice
- ¾ cup dried figs, chopped
- ¾ cup dried apricots, chopped
- ½ cup dried cherries or cranberries, chopped
- ½ cup sultanas or raisins
- ½ cup pitted dates, chopped
- ¼ cup honey
- 2-3 tbsp brandy, rum or orange juice
- Zest of 1 large orange
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- Pinch of salt
How do I make it?
- Lightly toast the nuts at 180C for 5-7 minutes. Cool and chop roughly.
- Add half the dried fruit to a food processor with honey and brandy (or juice) and blend until it forms a thick, sticky paste.
- Transfer mixture to a large bowl. Mix in remaining dried fruit, chopped nuts, orange zest, and spices.
- Line a cake tin or loaf pan with baking paper or clingfilm.
- Press the mixture firmly into the pan, smoothing the top.
- Cover and weigh down with another cake tin or loaf pan topped with a couple of cans for weight.
- Refrigerate overnight.
- Use a sharp knife to slice.
- Wrap in baking paper and tie with ribbon for gifting.
- This cake will keep in the fridge for 3-4 weeks, tightly wrapped or it can be frozen for up to 3 months.
