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Baileys fruit and nut loaf cakes

Brazil nuts, hazelnuts, macadamias and a creamy Irish cream liqueur icing make these fruit-packed loaf cakes extra-luxurious

, 27 October 2020

(26 votes)

Baileys fruit and nut loaf cakes
  • Cook: 2 Hours 40 Mins
    plus cooling

  • Serves: 24

  • Price: 47p per serving

Nutritional Info
Each 103g serving contains
  • Energy

    1599KJ

    382KCAL

    19%
  • Fat

    16.6g

    med

    24%
  • Saturates

    6.6g

    high

    33%
  • Sugars

    34.0g

    high

    38%
  • Salt

    0.13g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1552kJ/317kcal.
Ingredients
  • FOR THE CAKES
  • 225g unsalted butter, softened
  • 225g light soft brown sugar
  • 4 large eggs
  • 250g plain flour
  • 300g sultanas
  • 200g currants
  • 200g seedless raisins
  • 200g glacé cherries, halved
  • 40g Brazil nuts, chopped
  • 40g hazelnuts, chopped
  • 40g macadamia nuts, chopped
  • 40g whole blanched almonds, chopped
  • 6tbsp Baileys The Original Irish cream to 'feed' the cake (optional)
  • TO DECORATE
  • 40g hazelnuts, roughly chopped
  • 100g icing sugar
  • 2tbsp Baileys The Original Irish cream (or cold espresso coffee)
  • 40g macadamia nuts, roughly chopped
Method
  • Preheat the oven to 150C/130C Fan/Gas 2. Lin two 21cm x 11cm loaf tins with 3 layers of baking paper.

  • Beat the butter and soft brown sugar together until light and fluffy. Beat in the eggs, 1 at a time, adding 1 rounded tablespoon of the flour with each of the last 2 eggs.

  • Fold in the rest of the four, then the sultanas, currants, raisins, glacé cherries and chopped nuts.

  • Divide the mixture between the 2 cake tins and level the mixture. Dampen your fingertips and pat all over the top - this helps stop it becoming too hard when cooking. Bake for 1 hr.

  • Cut 2 pieces of baking paper the size of the top of the tins and make a hole the size of a 10p coin in the centre of each - this will help stop the top browning too much. Lay the pieces of paper on top of the cakes.

  • Reduce the oven temperature to 140C/120C Fan/Gas 1 and cook for 1 hr 20 mins or until a skewer inserted in the centre comes out clean. Start testing after 1 hr, as ovens can vary.

  • Remove the cakes from the tins (keeping the paper on) and cool on a wire rack. When cold, discard the paper and wrap the cakes individually in fresh baking paper then foil. Store in an airtight container.

  • If you want to 'feed' the cakes, you'll need to start 5 days before decorating. Prick the cakes all over with a skewer and drizzle 1tbsp of the Baileys over each cake. Wrap and store as before. Repeat every day for another 2 days.

  • When you're ready to decorate the cake, preheat the oven to 180C/160C Fan/Gas 4. Put the hazelnuts on a baking tray. Bake for 5 mins until lightly toasted.

  • Mix the icing sugar with the Baileys (or espresso, if using). Drizzle in a zigzag pattern over the top of the cake. Decorate with the toasted hazelnuts and macadamias, then set aside for the icing to set.