Ingredients for Fruit Cake Slice With Lemon Icing
- Unsalted Butter
- Brown Sugar
- 2 large eggs
- 50g apricot jam
- Fruitcake
- Self Raising Flour
- Desiccated Coconut
- 1 tsp mixed spice
- 50ml milk
- zest of 1 lemon
- Powdered Sugar Icing
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How to Make Fruit Cake Slice With Lemon Icing
- Grease and line a 19cm x 30cm lamington pan with baking paper.
- In a small bowl, cream together 125g softened butter and 150g caster sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Beat in 50g apricot jam.
- Transfer the mixture to a large bowl.
- Add 200g crumbled leftover Christmas cake or pudding to the egg mixture. Stir until well combined.
- In two additions, gently fold in 100g self-raising flour, 50g desiccated coconut, 1 tsp mixed spice, and 50ml milk.
- Spread the batter evenly into the prepared pan.
- Bake in a moderate oven (180°C/350°F/Gas Mark 4) for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the slice cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- For the Lemon Icing: In a bowl, beat together 100g softened butter and the zest of 1 lemon until pale and creamy.
- Gradually add 200g icing sugar, beating until smooth and creamy. Add a tablespoon or two of lemon juice if needed to reach desired consistency.
- Spread the lemon icing evenly over the cooled cake slice.
- Sprinkle with extra mixed spice before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
30g
Fat
52g
Carbs
5g
