This is the fruity blonde sister to that brunette temptress, my chocolate fruit cake from Nigella Christmas. It delivers, as promised, a cake of apricot-pear-and-ginger goldenness and goodness, so squidgy and fresh-tasting, which comes perhaps not only from the amount of fruit in it, but also the lack of flour: this is a gluten-free treat for the greedy; fruit cake with the emphasis firmly on the first word.
The lack of flour makes for an exquisitely damp cake, but it does mean that unless you cut it into quite fat slices, it can break into fruity pieces rather than geometrically precise triangles. This is why it tastes so good of course. And, what’s more, it makes a fantastic pudding at the end of a seasonal supper.
This recipe is perfect for those of you who would prefer a change from the usual marzipan and icing covered Christmas Cake.
Photo by Lis Parsons.
Recipe posted by Nigella