GORDON RAMSAY RECIPES INGREDIENTS: Fruitcake

Studded generously with dried mixed fruits, this nut-free, deliciously dense and rich pumpkin fruitcake is easily made well in advance, which saves you valuable time when entertaining, and perfect with your morning or afternoon cuppa too. For extra depth and flavour, soak dried fruits in the alcohol of your choice (Port, rum, brandy or whisky-based liqueur) a week prior to making the cake. If you don’t want to bake this in a cake pan, try to divide the batter in 6 jumbo muffin cups and bake for 40-50 minutes. Test for doneness by placing a wooden skewer in center of muffin. If it comes out clean, it is done. Be careful not to over bake. The cake will keep in an airtight container for up to 1 week and much longer if you use alcohol.

250 g White spelt flour
12 g Baking powder
1/3 tsp Salt
250g Butter, softened
200 g Coconut sugar
2 Large eggs, room-temperature
1 tsp Vanilla paste
220 g Hokkaido pumpkin puree (butternut squash would work great too)
500 g Dried mixed fruit (I used a mix of ginger, apricot and cranberry)
60 ml 3.5% Milk, room-temperature

Grease a 22cm heart shaped or round spring-form pan thoroughly. Preheat the oven to 160C/320F.
Whisk together the spelt flour, baking powder and salt together.
Using an electric mixer, beat butter and coconut sugar until pale and creamy. Add eggs, one at a time, beating well after each addition until well combined.
Add in vanilla paste, pumpkin puree and mixed fruits and stir until combined. Alternately fold in spelt flour mixture and milk until combined. The batter is rather thick.
Spoon the batter into prepared pan and smooth surface. Bake for 1½ hours or until a skewer inserted into centre comes out clean.
Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

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This sensational winter loaf cake contains a wonderful mix of dried fruits and nuts and simply perfect for the holidays. Feel free to substitute your own favorites; you’ll need about 350 g dried fruit and 150 g nuts total. Date syrup can be replace with honey or maple syrup too. Brush the cake with Port or Brandy or leave it out. Either way, it’s very delicious and addictive with all the nuts, dried fruits and spices.

250 g Whole spelt flour
2 tsp Baking powder
1 large pinch of cinnamon
1 large pinch of cardamom
1 tsp Ginger bread spice
4 Large eggs
120 g Date syrup or honey
200 g Dried apricots, chopped
150 g Raisins, or dried cranberries
100 g Hazelnuts, lightly toasted and coarsely chopped
50 g Almonds, lightly toasted and coarsely chopped
1 tbsp Port or Brandy plus extra for brushing the cake

Preheat the oven to 150C/300F, fan forced. Sift the flour into a mixing bowl together with baking powder and spices. Set aside. Grease a 20cm loaf pan generously with butter.
Beat the eggs until combined. Slowly drizzle in date syrup and beat until well combined and fluffy. Stir in flour-spice mixture until well combined.
Add in chopped dried apricots, rainsin and Port wine. Stir until well combined. Spread the mixture into prepared pan. Level top with a spatula.
Bake for 1 hour or until a skewer inserted in centre comes out clean. If cake is browning too much, cover with foil after 45 minutes. Brush the hot cake with 1 extra tablespoon Port wine. Cool the fruit cake in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Chef Gordon Ramsay Recipes

Tag: Fruitcake

Nut Free Pumpkin Fruitcake by Gordon Ramsay

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Whole Spelt Fruitcake by Gordon Ramsay

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