Salted caramel fudge cake
- FOR THE CAKE
- 250g chopped dried apricots
- 200g ready chopped dates
- 300g sultanas
- 100ml brandy (or cold tea) for soaking, plus 6tbsp brandy for ‘feeding’ the cake later (optional)
- 200g unsalted butter, softened
- 200g dark soft brown sugar
- 4 large eggs
- 215g plain flour
- 75g pecans, chopped
- 150g Asda Fudge Chunks (from the home baking aisle)
- TO DECORATE
- 75g apricot jam
- 100g unsalted butter, softened
- 1tsp Asda Salted Caramel Flavouring
- 200g icing sugar, sifted
- ½ x 150g box Extra Special Handmade Salted Caramel Fudge, roughly chopped
- ½ x 250g jar The Mercers of Yorkshire Salted Caramel Sauce
Put the apricots, dates and sultanas in a bowl and add the brandy (or cold tea, if using). Stir to mix together, then cover and set aside to soak for 24 hrs.
Preheat the oven to 150C/130C Fan/Gas 2. Line a 20cm round cake tin with 3 layers of baking paper.
Put the butter and soft brown sugar in a bowl and beat together until light and fluffy. Beat in the eggs,1 at a time, adding a rounded tablespoon of the flour with each of the last 2 eggs.
Fold in the rest of the flour, the pecans and fudge chunks, then the soaked dried fruits and any unabsorbed soaking liquid.
Put into the lined cake tin and level the top. Dampen your fingertips and pat all over the top of the mixture–this helps prevent it becoming too hard when cooking. Bake in the oven for 1 hr.
Reduce the oven temperature to 140C/120C Fan/Gas 1 and bake the cake for another 2-3 hrs or until a skewer inserted in the centre comes out clean. Start testing the cake after 1 hr, as ovens can vary.
Remove the cake from the tin (keeping the lining paper on) and set aside to cool on a wire rack. When completely cold, discard the paper and wrap the cake in fresh baking paper, then foil. Store in an airtight container.
If you want to ‘feed’ the cake with brandy, start a week after it has been stored. Unwrap the cake, pierce in several places with a skewer and drizzle over 2tbsp of the ‘feeding’ brandy. Rewrap in the baking paper and foil and store as before. Repeat every week until you’ve used all the brandy.
To decorate, melt the apricot jam in a small pan and brush over the top of the cake.
Beat the butter and salted caramel flavouring together until soft. Stir in the icing sugar until completely combined. Beat with an electric mixer until the mixture is light and fluffy. Spread over the top of the cake.
To serve, arrange the chopped caramel fudge in the centre of the cake and drizzle over the salted caramel sauce.