Cakes Recipes - Jewel Cake

Ingredients

• 115g mixed glace cherries, halved, washed and dried

• 50g stem ginger in syrup, chopped, washed and dried

• 50g chopped mixed peel

• 115g self raising flour

• 75g plain flour

• 25g cornflour

• 175g butter

• 175g caster sugar

• 3 eggs

• grated rind of 1 orange

• To decorate

• 175g icing sugar, sifted

• 30-45ml freshly squeezed orange juice

• 50g mixed glace cherries, chopped

• 25g mixed peel, chopped

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Method:

1. Preheat the oven to 180'C/350'F/Gas 4. Grease and line a 23 x 13cm/9 x Sin loaf tin and grease the paper.

2. Place the cherries, stem ginger and mixed peel in a polythene bag with 25g/1oz/4 tbsp of the self-raising flour and shake to coat evenly. Sift together the remaining flours and cornflour.

3. Beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flours with the orange rind, then stir in the dried fruit.

4. Transfer the mixture to the cake tin and bake for 1.4 hours, or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, then cool on a wire rack.

5. For the decoration, mix the icing sugar with the orange juice until smooth. Drizzle the icing over the cake. Mix together the chopped glace cherries and mixed peel, then use to decorate the cake. Allow the icing to set before serving.