Fruit and Spice

…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

Pureed fruit

(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

1. Preheat oven to 180° C and butter and flour a ring tin (26 cm).
2. Combine the flour, baking powder, salt, and spices together in a bowl.
3. 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.
4. 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.
5. 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

1. 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.
2. 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