A wonderful moist cake, lighter in texture than a traditional fruit cake, with quite a boozy kick. As I was in mid Wales last weeken, I had plenty of free range eggs, the marmalade I received from Stuart last week (see my post below calle Dinner for 41 Club), and the very last of the apples from mums orchard.
I found the recipe in River Cottage Fruit Everyday and think it would be prefect for tea Easter Sunday.
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