Ingredients:
125g unsalted butter plus extra for the tin
175g light brown soft sugar
200g raisins
200g sultanas
100g dried cranberries
50g mixed peel
225g self-raising flour
1½ tsp mixed spice
½ tsp bicarbonate of soda
2 eggs
300g cream cheese
200g icing sugar
100g Crimson cheese – Wensleydale & Cranberry
Method:
- Heat the oven to 160C/140C fan/gas 3 then butter and line a loaf tin with baking paper.
- Melt the sugar, butter and 225ml cold tap water in a large saucepan. When melted, add the raisins, sultanas, cranberries and mixed peel. Bring to a gentle boil stirring occasionally, simmer for around 10-15 mins until reduced and softened. Remove from the heat and leave to cool to room temperature.
- Mix the flour, mixed spice, bicarbonate of soda and a pinch of salt in a large bowl. Add the cooled fruit mixture and stir to combine, then add the beaten eggs and stir through.
- Transfer to the lined tin and bake for 45-55 mins until dark brown and a skewer comes out clean.
- Leave to cool in the tin for 10 mins, then transfer to a cooling rack to cool completely.
- To make the icing mix the cream cheese, icing sugar and Crimson cheese until smooth then spread on top of the cooled cake. Finish with more tangy Crimson cheese to compliment the fruit cake perfectly!
