Cape Coastal Wild Flower Honey Fruit Cake

Cape Coastal Wild Flower Honey Fruit Cake

A festive, fragrant fruit cake with a touch of Cape Coastal Wild Flower honey and a delicious honey caramel glaze. Perfect for your holiday celebrations! 

Ingredients:

For the cake:

- 450g dried fruit (raisins, currants, dates, apricots - whatever you have on hand)

- 300ml cranberry juice

- 50g butter

- 200g Cape Coastal Wild Flower honey 

- 1 tsp vanilla extract

- 3 medium eggs

- 400g self-raising flour (sifted)

For the honey caramel glaze:

- 25g butter

- 50g Cape Coastal Wild Flower honey 

- Toasted flaked almonds (optional, for garnish)

Instructions:

  1. In a saucepan, combine the dried fruit, cranberry juice, butter, Cape Coastal Wild Flower honey, and vanilla. Gently heat and stir until the butter has melted. Set aside to cool.
  2. Once cooled, beat in the eggs, one at a time, then stir in the sifted flour until well combined.
  3. Pour the batter into a well-buttered springform cake pan.
  4. Bake in a preheated oven at 160°C for 1 hour, or until a skewer comes out clean.
  5. Let the cake cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
  6. For the glaze: Bring the butter and Cape Coastal Wild Flower honey to a boil, then simmer until it thickens into a luscious caramel.
  7. Drizzle the glaze over the cooled cake and scatter with toasted flaked almonds, if using.
  8. Slice and enjoy as a festive treat! 

Perfect for Christmas or any special occasion. 

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