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You Can’t Kid a Kidder: Fruit & Nut Ring Cake

I first learnt how to make the classical Greek dish “pork a la Greek” many years ago. This pork dish comes from the southern most part of the island and is only eating at festive times.

Ok I lied, there might be a classical pork dish called “pork a la Greek” but the one I was taught was simply roast pork with some Greek herbs and spices rubbed on top of it. If I recall correctly it was mint and marjoram.

Since learning how to make “a la” “or in the style of” I have turned my hand to such classical French dishes from the north of France (any dishes with garlic and onion in them) and classical southern Spanish dishes (any dishes that contain paprika and chorizo)I decided at the weekend to do some baking. I knew I wanted to make a lemon drizzle cake of sorts but at the same time I wanted to make something a little different. I love the zingyness (is that a word?) of a lemon drizzle cake and I love the classical French loaf cake lemon & poppy seed drizzle sorry I got carried away.

Whilst in the mood for baking I also wanted to make a ring cake (even more so as I had just bought a ring tin that morning). As the tin wasn’t a Bundt tin I didn’t look for a Bundt recipe but opted to make extra lemon drizzle sponge batter, add some fruit, nuts & glacier cherries (I love glacier cherries), and topped it with cinnamon icing. A star was born.

Hopefully one day when you are making this recipe and your friends asks  where the recipe comes from you will say “it’s a classical English cake that is served at festive times” failing that you can also make up your own history of the cake.


500g Butter

500g Sugar

25ml Milk

500g Self rising flour

10 Eggs

2 Lemons – zested & juiced

100g Mixed fruit

100g Flaked almonds

50g Mixed peel

2 Tablespoons cinnamon

20 Glacier cherries

For the icing

300g Icing sugar

3 Tablespoons water

1 Teaspoon cinnamon


Preheat oven to 180ºc .

Place the butter and sugar in mixer and attach the beater. If you don’t have a mixer you can use the back of a wooden spoon. Mix the egg & flour until light and fluffy and the sugar has dissolved. Slowly add the eggs 1 by 1 until mixed in. Add the flour, milk, lemon juice and zest and combine until all the flour is mixed. This is the basis for all sponges.

Add your mixed fruit, 80g of almonds, the mixed peel and half of the cherries chopped up. Fold until mixed in to the sponge. Place cake batter in to your grease ring loaf or a square loaf and bake for 30 minutes until a skewer comes out clean when inserted.

Whilst the cake is cooling make your icing by mixing the sugar, water & cinnamon in a bowl. Spoon icing over the cake, sprinkle on the rest of the flaked almonds and halved cherries.

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