Muscovado Glazed Fruit Cake Recipe | Tate and Lyle Sugars
www.wearetateandlylesugars.com
This rich and flavourful Creole inspired cake is a lovely twist on the classic fruit cake. View our recipe today.
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Ingredients
- 250 g Tate & Lyle Dark Muscovado Sugar
- 6 tbsp Rum
- 1 Medium orange, juiced & zested
- 1 1/2 tsp Vanilla extract
- 1 tbsp Tate & Lyle Dark Muscovado Sugar
- 1 tsp All spice
- 450 g Raisins
- 225 g Dried cranberries
- 110 g Prunes
- 50 g Cherries
- 110 g Chopped candied peel
- 50 g Blanched almonds
- 250 g Unsalted butter, softened
- 250 g Self raising flour
- 5 Large eggs
- 1/2 tsp Salt
- 225 ml Rum
- 75 ml Water
- 75 g Tate & Lyle Dark Muscovado Sugar
- 225 g Dried fruit
- 50 g Chopped mixed nuts
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