Autumn Spiced Fruit Cocktail Cake V DF

5 minutes 35 minutes 12 servings

A twist on an old classic. This easy dump cake gets an autumnal flare with cinnamon, ginger, and nutmeg. It’s the perfect end to a relaxed Sunday dinner.

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  • Batter
  • 150g plain flour
  • 220g golden caster sugar
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon fine salt
  • 1 can Epicure Fruit Cocktail in Fruit Syrup
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • Topping
  • 40g soft brown sugar
  • 1/4 teaspoon ground cinnamon

The recipe Autumn Spiced Fruit Cocktail Cake Kitchen Mode

  • 1

    Turn the oven to 180oC/Gas Mark 4. This recipe is so quick you’ll have done the batter before the oven preheats. So let it preheat a bit before you get started. While you wait you can lightly grease a medium baking dish.

  • 2

    To make the batter; tip the flour, sugar, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt into a medium sized bowl. Stir together with a wooden spoon until well combined - this way you ensure every bit is equally spiced. Now dump in the fruit cocktail (syrup and all), the egg, and vanilla. Stir gently with a wooden spoon until everything is evenly mixed. You don’t want to overbeat the batter so no need to rush. Tip the batter into the prepared baking dish and smooth out evenly.

  • 3

    For the topping; mix together the brown sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the cake.

  • 4

    Place the cake in the centre of the oven and bake for 35 minutes, or until a toothpick inserted into the centre comes out clean. It’s best to start checking the cake at 30 minutes as all ovens run at slightly different temperatures and no one wants an over baked cake. Once done allow to cool in the pan before serving - if you can resist!