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Sugar-Crunch Fruitcake

This is not your grandmother’s fruitcake! Light, with a soft and luscious crumb, this delicious cake makes good use of a seasonal compote of mostly fresh fruit, the Apple, Pear, and Cherry Compote, to earn the name ‘fruitcake.’ Though GoodFood suggests serving with cream or custard, we like to dollop a bit of crème fraîche atop each slice. Whichever way you go, you’ll appreciate that this recipe gives new meaning to the definition of fruitcake!

Sugar-Crunch Fruitcake

4 oz. butter, softened (8 tbs.)
2 eggs
3 oz. caster (superfine white) sugar (½ cup)
2 oz. self-rising flour (½ cup)
2 oz. ground almonds (½ cup plus 1 tbs.)
zest ½ lemon
1 cup Apple, Pear, and Cherry Compote
2 tbs. demerara sugar

Heat the oven to 350°F and grease an 8” round cake tin.

Beat together the butter, eggs, caster sugar, flour, almonds, and lemon zest to a smooth mixture. Scrape into the tin and dollop over the compote, leaving spaces between for the batter to rise through. Bake for 25 minutes until well risen. Scatter over the demerara sugar and return the cake to the oven for 10-15 minutes until the cake is cooked through. Serve warm or at room temperature with cream or custard.

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