Sure fruitcakes are the most infamous holiday gift, but this isn’t your average fruity dessert. With the moist orange flavor and spices of the mulled wine soaked fruit this will become a very popular loaf.
1/2 liter mulled wine (optional - used to soak fruit - could substitute with cold tea)
2.5oz cup dried cranberries
1/2 cup chopped mixed peel
1/2 cup currants
1.5 stick of butter, softened
7/8 cup caster sugar
5.6oz Mackays Dundee Orange Marmalade
1 & 3/4 cups self raising flour
1 tsp baking powder
2 tsp ground ginger
2.5oz dried cranberries
2 tsp icing sugar
1 large orange, juiced, plus zest
Leave the fruit to soak in the mulled wine for 30 minutes.
Heat the oven to 356F and lightly grease a 31.5oz (2lb) loaf tin and line with baking paper.
Beat together the butter and sugar in a large mixing bowl until light and creamy.
Gradually add in the eggs one at a time, beating well between each addition.
Stir through the marmalade before folding in the flour, baking powder and ginger.
Drain the fruit and gently fold into the batter.
Transfer into the prepared tin and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
Then remove and leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
For the topping, mix the icing sugar with enough orange juice to make a smooth, runny icing.
Drizzle over the cake and top with the dried cranberries and a sprinkle of orange zest.