Susie's christmas cake

• 250g butter (if you’re counting your calories you can substitute fromage frais and an extra egg for the butter – I normally do)
• 250g sugar
• 4 eggs
• 300g spelt flour
• 1,5 teaspoons of cinnamon
• 1,5 teaspoons of cardamom
• 1,5 teaspoons of cloves
• 1,5 teaspoon of grated lemon peel (optional)
• 200g stoned prunes
• 300g cooking apples in chunks
• 75g whole almonds (blanched)

Icing:

• 300g icing sugar (or more if needed)
• 5 spoonfuls of rum

Whisk the egg and sugar until light and airy. Add fromage frais.

Mix flour, spices and lemon peel.

Add roughly chopped prunes to the flour mixture along with chopped apples and almonds. Ensure that the fruit doesn’t stick together.

Combine the flour mixture with the egg mixture and mix with a

spatula. Pour into a sprung baking tin ø22 cm (backing paper or

greased). Bake for 1.5 hours at 175°C at the bottom of the oven.

Cover with foil after one hour so that it doesn’t burn.

When the cake has cooled, spread icing on the top and sides.

Can be baked 1-2 days before serving.

NB!
Accoat coats to a vide range of industries. This highly includes the food sector. 
>> Read more about Accoats coatings.