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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Sticky hedgehog fruit cake
This is the same idea as the Ballynahinch Castle recipe, but I have used the one from my cookbook as it is tried and tested. Their cake has pineapple and raisins so you could try with those ingredients or, better still, take a break and go and try theirs.

Ingredients

Makes about 12 squares
2 dessert apples, peeled, cored and finely diced
120g sticky dates, stones removed and chopped
75g dried apricots, roughly chopped
1 tsp bicarbonate soda
225ml boiling water
120g butter
200g caster sugar
1 egg
1 teasp vanilla essence
225g plain flour
½ teasp salt
For the topping:
75g soft dark brown sugar
50g butter
175g desiccated coconut
225ml milk.

Method

Preheat the oven 180C/ 350F/gas 4. Line a 30 x 35cm deep-sided baking tin with greaseproof paper. Put the fruit and bicarbonate of soda in a bowl and add the boiling water. Stir and set aside for 10 minutes.
Cream the butter and sugar together until light and fluffy and then add the egg, flour and salt. Beat well.
Stir in the fruit mixture and pour into the prepared tin. Smooth over and bake for 45 minutes.
To make the topping, put the brown sugar and butter into a saucepan and melt gently.
Stir in the coconut and milk. Pour over the top of the cooked cake and bake for a further 20 minutes. Cool in the tin and cut into squares to serve.

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