225g butter, room temperature, plus a little extra for greasing the tin
200g caster sugar
4 XL eggs
80g Vital Health Foods Molasses
300g plain flour
3 tsp baking powder
Pinch of salt
100g ground almonds / almond flour
2 tsp mixed spice
400g mixed dried fruit
100g glacé cherries, halved
1 cup icing sugar
1-2 Tbsp milk
Pinch sea salt
25g flaked almonds, lightly toasted
Preheat the oven to 160°C.
Grease a 22cm bundt cake tin with butter. Lightly dust with flour and tap out the excess.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light, fluffy and pale. Add the eggs one at a time, beating well between each addition.
Add in the Vital Molasses and mix thoroughly.
Set about half a cup of the flour aside in a bowl.
Whisk the remaining flour and baking powder together with a large pinch of salt.
Add in the flour mixture, ground almonds, and mixed spice.
Mix very briefly.
Toss all the dried fruit and cherries with the bowl of reserved flour. Coat well.
(This step will help your dried fruit distribute evenly throughout the cake and prevent it sinking to the bottom)
Add the floured dried fruit to the bowl and mix until just combined.
Spoon the mixture into the cake tin and gently level the top.
Place on a baking tray and bake for 1 hour and 15 minutes or until a cake tester comes out clean.
Allow the cake to cool for 15 minutes in the tin and then turn it out onto a wire rack to cool completely.
For the glaze:
Combine the icing sugar with 1 Tbsp milk and a pinch of salt.
If necessary add a touch more milk to get a nice consistency to drizzle without being runny.
Drizzle the cake with the glaze and scatter with toasted almonds.
Slice, serve and enjoy!