Festive Spiced Apple Fruitcake

1. Prepare the Cake Tin

Preheat your oven to 180°C (160°C for fan-assisted ovens, gas mark 4). Thoroughly grease a deep, round 20cm cake tin and line the bottom with greaseproof paper to ensure easy removal after baking.

2. Mix the Batter

In a large mixing bowl, cream together the softened butter, dark muscovado sugar, beaten eggs, and black treacle until the mixture is pale and thick. An electric hand mixer will yield the best results for this step. Sift in the self-raising flour, mixed spice, and baking powder, then continue to beat until fully incorporated.

3. Incorporate Fruits

Using a gentle touch with a large metal spoon, fold in the grated apples and the mixed sultanas and raisins until they're evenly distributed throughout the batter. Take care not to overmix to maintain the cake's tender crumb.

4. Bake the Cake

Transfer the batter to the prepared cake tin, smoothing the top with the back of the spoon. Bake in the preheated oven for 50-60 minutes. The cake should be dark golden in color, spring back when touched, and slightly pull away from the edges of the tin. Test doneness by inserting a skewer into the center; it should come out clean.

5. Cool and Store

Allow the cake to cool completely in the tin before decorating. Once cooled, this fruitcake can be kept wrapped in an airtight container for up to one week. If you prefer to ice it, it will remain fresh while iced. Alternatively, freeze it un-iced for up to one month; ensure you defrost it fully before you begin to decorate.