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AutumnBakingEasyHalloweenRecipesShane Smith

Spiced Fruit Sponge Cake 

45-50 mins Cook
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Think tea-time classic with a twist! This lightly spiced fruit sponge layers a buttery shortbread base with our Gourmet mixed fruits and demerara sugar, all topped with a cinnamon-scented sponge. Add a drizzle of warm custard, and it just might become your new autumn favourite bake!

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Spiced Fruit Sponge Cake

Spiced Fruit Sponge Cake

katrina
prep time
25 mins
cooking time
45-50 mins
servings
9 -12
total time
1hr 15 mins

Equipment

  • Weighing scales

  • Mixing bowl

  • Wooden spoon

  • 1 x 9” square baking dish

  • Sieve

  • Saucepan

  • Zester

Ingredients

  • For the Base:

  • 90g butter, soft

  • 70g Gem demerara sugar

  • Dash vanilla extract

  • 175g plain flour

  • Pinch salt

  • For the Filling:

  • 250g Gem Gourmet Mixed Dried Fruit

  • 1 orange zest & juice

  • 1 lemon zest & juice

  • 1 tsp ground cinnamon

  • 80g soft butter

  • 90g demerara sugar

  • For the Sponge:

  • 120g butter, soft

  • 120g Gem caster sugar

  • 1 tsp vanilla extract

  • 2 medium eggs

  • 120g Gem Plain flour

  • ½ tsp ground cinnamon

  • ½ tsp Gem baking powder

  • 25ml milk

Instructions

1

For the filling:

1. Place all the ingredients in a wide saucepan and cook gently for 4–5 minutes, until everything is combined. Set aside to cool.
2. Preheat the oven to 180°C (160°C fan) and line a 9 -inch square baking tin with parchment paper.
2

To make the base:

3. Add all the ingredients to a bowl and mix until the mixture resembles coarse breadcrumbs.
4. Press the mixture evenly into the base of the tin, then use the back of a spoon to compact it. Chill until needed.
3

For the sponge topping:

5. Cream the butter and sugar together until smooth.
6. Add the eggs and vanilla extract, then mix to combine.
7. Sift in the dry ingredients and mix until incorporated.
8. Finally, add the milk and mix to form a smooth batter.
4

To assemble:

9. Spoon the fruit mixture over the chilled base, then spread the cinnamon sponge batter evenly on top.
10. Bake in the preheated oven for 45-50 minutes, or until golden brown all over.
11. Remove from the oven and allow to cool for 30 minutes before slicing.
12. Best served with custard, cream, or ice cream.

Notes

For clean, neat portions, chill the sponge in the fridge for a few hours until firm before cutting.
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