Chai spiced fruitcake

Ingredients

For the cake:

4 Chai tea bags

4 tbsp amaretto

4 tbsp thick cut orange marmalade

1 cup red seedless grapes, halved

75g citrus peel, chopped

75g dried cherries

75g dried cranberries

225g butter, room temperature

225g caster sugar

4 eggs, lightly beaten

Zest of a lemon

225g plain flour, sifted

½ tsp baking powder

1tbsp cinnamon

For the icing:

400g icing sugar

200g softened butter

zest of 1 orange

Fruits to decorate

Preparation

1. Make the chai tea by boiling 200ml of water and brew the bags. In the mean time Add the amaretto, marmalade, citrus peel and red grapes to the tea and soak overnight.

2. The next day preheat the oven to 160C and grease a 20cm round tin and line it with greaseproof paper. Cream the butter and sugar together until light and fluffy. Slowly add the eggs beating slowly after each addition then fold in the flour, cinnamon and lemon zest.

3. Drain the soaked fruit but don’t discard the juices. Add the fruit to the cake mixture and a couple tablespoons of the juice. Pour into the prepared tin and level the mixture, then bake for around 1 hour. When the top starts to get golden stick a toothpick in and check when it comes out clean. Let it cool on a rack.

4. While still warm poke the cake with a fork and soak with the rest of the amaretto and marmalade juice. Let it cool completely before taking it out of tin.

5. To make the icing beat all the ingredients together and cover the top of the cake using a palette knife.