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:
- 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.
- Once cooled, beat in the eggs, one at a time, then stir in the sifted flour until well combined.
- Pour the batter into a well-buttered springform cake pan.
- Bake in a preheated oven at 160°C for 1 hour, or until a skewer comes out clean.
- Let the cake cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
- For the glaze: Bring the butter and Cape Coastal Wild Flower honey to a boil, then simmer until it thickens into a luscious caramel.
- Drizzle the glaze over the cooled cake and scatter with toasted flaked almonds, if using.
- Slice and enjoy as a festive treat!
Perfect for Christmas or any special occasion.