First Birthday Fruit & Lemon Cake

This recipe is so light and fruity, a cake that is not too sweet so that Baby L can have a piece!

First Birthday Fruit & Lemon Cake

 

You Will Need -

 

Makes 1/4lb cake

 

530g Sultanas

50g Glace Cherries

Lemoncello 1 tablespoon

Zest and Juice of 1 Lemon

Zest and Juice of 1 Orange

90g Caster Sugar

100g Butter

2 Barn Eggs

1 Tablespoon of Good Quality of Marmalade

250g Self Raising Flour

1/2 teaspoon Cinnamon

1/2 teaspoon Almond Essence

 

20 inch diameter cake tin, double lined.

 

Go Create!

 

The fruit needs to soak in water for at least 12 hours before we start..

 

Turn the oven on to 150C.

1. Cream together the butter and sugar until soft then add in the lemon and orange zest.

2. Add in the juice and almond essence and mix.

3. Beat the eggs in one by one and mix thoroughly. Add the marmalade.

4. Drain the fruit and towel dry (so that the fruit is not wet and sinks to the bottom) and stir in with a wooden spoon.

5. Sift the flour, spice and half the lemon cello into the mixture. Fold thoroughly.

6. Turn the mixture into the cake tin and ensure it is in the corners of the tin and even.

7. Bake for 1 - 1.5 hours depending on your oven. Until a knife comes out of the cake clean.

8. Turn out onto a baking sheet, drizzle on the rest of the lemon cello and leave to cool. I normally leave mine over night.

 

To ice, I use apricot jam, marzipan and fondant icing mixed with water to form a paste. It sets in a few hours to give a gorgeous sugar glaze.