…and all things nice is what this winter fruit cake is all about.
Actually, it is more like your classic Anglo-Saxon gingerbread in texture, made with pureed fruit (apples, pears, quinces or plums), preserved in the autumn and full of mellow fruitfulness. The fruit puree is what makes the cake wonderfully light and moist.
And the glazed walnuts on the top are reason enough on their own to make it!
Those lucky enough to live in my vicinity will find it in my (German language) pop-up shop this winter, the rest of you will have to make it yourself – here’s the recipe:
Winter Fruit and Spice Cake
(apples or pears or quince or plum all work well) 300g
All-purpose flour 300g
Baking powder 2 tsp
Salt 1 tsp
Cinnamon 1 1/2tsp
Ground cardamom 1 1/4tsp
Unsalted butter, softened 120g
Rapeseed oil 120ml
Light brown sugar 300g
Large eggs 2
Crème fraîche 80ml
- Preheat oven to 180° C and butter and flour a ring tin (26 cm).
- Combine the flour, baking powder, salt, and spices together in a bowl.
- Beat the butter, oil, and brown sugar together until fluffy, about 2 minutes. Add the eggs one at a time, beating well in between each egg. Add the crème fraîche and fruit puree, stirring to combine. Fold in the flour mixture.
- Pour the batter into the prepared ring tin. Bake the cake until golden and cooked through, 55 to 65 minutes. Let the cake cool in the tin for 10 minutes, then turn it out onto a rack to cool completely.
- Allow to cool before glazing, if desired.
For the glazed walnuts and browned butter glaze:
Walnuts about 12 whole walnuts
Unsalted butter, soft 6 Tbsp
Icing sugar 150g
Milk 2 to 3 Tbsp
Pinch of salt
- Place the butter in a small saucepan over a medium to low heat. Let the butter melt completely and begin bubbling. Add the walnuts, turning them to cover them on all sides in butter. Continue to cook for a couple of minutes until the walnuts are lightly browned and the butter begins to smell nutty and darkens in color. Remove the walnuts and set aside. Remove the butter from the heat and allow to cool slightly.
- Beat in the icing sugar and a pinch of salt followed by enough milk to make a smooth, pourable glaze. If the glaze breaks or curdles, add a bit of warm water to help it re-emulsify. Pour the glaze over the cooled cake, arrange the walnuts on top and allow to harden slightly before slicing