Tuscan Spiced Fruit Cake

Tuscan spiced fruit cake should be dense, fragrant and sliced thinly. It is not meant to be a soft sponge. The pleasure comes from dried fruit, nuts, honey and warm spice packed into a rich, chewy cake.

The balance is important. Too much flour makes it dull; too much sugar makes it cloying. The nuts should stay visible and the spices should warm the flavour without taking over.

Toast the Nuts for Better Flavour

Lightly toast almonds or hazelnuts before mixing. This small step brings out their aroma and keeps the cake from tasting flat. Let them cool slightly before combining with the fruit and flour.

Cut larger pieces of dried fruit so every slice holds together neatly.

Ingredients for Tuscan Spiced Fruit Cake

Dried figs or candied fruit, chopped.
Almonds and hazelnuts, lightly toasted.
Honey and sugar.
Plain flour, just enough to bind.
Cinnamon, nutmeg and a little black pepper.
Icing sugar for finishing.

Press the Mixture Firmly

Once the syrup is mixed with the fruit, nuts and flour, the mixture will be sticky and heavy. Press it firmly into a lined tin so the cake bakes evenly and slices cleanly after cooling.

Do not overbake it. The cake should set, but it will firm further as it cools.

How to Serve It

Slice thinly with coffee, dessert wine or a simple after-dinner drink. It keeps well, which makes it useful for festive cooking or make-ahead desserts.

Storage and Slicing Tips

This cake is easier to slice after it has cooled completely. Use a sharp knife and cut thin wedges, because the fruit and nuts make it rich. A dusting of icing sugar should go on just before serving so the surface stays clean.

Keep it wrapped in a cool place for several days. The spices become rounder after resting, which makes it a good dessert to prepare ahead.