Espresso Fruit Cake


Espresso Fruit Cake


250g Butter 

4 Large eggs

250g Golden caster sugar

400g Self-raising flour 

700g Chopped dried dates  

Six Shots (200ml) of espresso or strong coffee 

100g Whole hazelnuts 

4 tbsp. Milk

Here's how

Soak the chopped dates in the espresso for 10 minutes or so, until the liquid is absorbed and the dates have softened.

Rub together flour and butter, and then add sugar.

Whisk the eggs and add to the mixture.

Pour in soaked fruit, any residual coffee, and hazelnuts. Finally, add the milk and mix well.

Divide the mixture between two greased 2lb loaf tins lined with greaseproof paper.

Bake for 1 hour at 150C/300F or gas mark 2 until cooked right through. 

To test if it is cooked, press the centre of the cake gently and if it springs back it’s cooked, if not turn the oven down to 140C/275F or gas mark 1 and cook for a further 10 minutes. 

Products used:

MasterClass Smart Ceramic 2lb Loaf Tin with Robust Non-Stick Coating

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug