A Cake with a Festive Twist
This Spelt Mulled Wine Fruitcake brings the warmth of winter spices into a soft, moist cake. It’s rich, fragrant, and slightly nutty thanks to the spelt flour. The mulled wine adds depth and a touch of indulgence, making it a perfect centrepiece for gatherings or cosy evenings.
Unlike classic heavy fruitcakes, this one stays light and tender. It’s simple to prepare, needs no special tools, and can be made ahead to enhance the flavours. It’s a modern take on a traditional treat — perfect for holiday tables or afternoon tea.
Why You’ll Love This Bake
The use of spelt flour gives this cake a subtle nuttiness and a wholesome texture. The fruit absorbs the spiced wine beautifully, creating bursts of flavour in every bite. It’s also lower in gluten, making it easier to digest for many people.
This cake keeps well for days, and the taste improves as it rests. Serve it plain or with a spoonful of whipped cream or custard for an easy dessert.
Spelt Mulled Wine Fruitcake
Description
A soft, spiced fruitcake baked with spelt flour and soaked in fragrant mulled wine for a festive, wholesome twist on a holiday classic.
Ingredients
For the fruit mix (soaked overnight):
For the cake batter:
Instructions
Soak the Fruit:
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Combine dried fruits, apricots, mulled wine, orange zest, and juice in a bowl. Cover and let soak overnight or at least 12 hours.
Preheat the Oven:
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Heat to 160°C (fan 140°C) / 320°F. Line a 20 cm round cake tin with baking paper.
Mix the Dry Ingredients:
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In a bowl, whisk together spelt flour, baking powder, mixed spice, and cinnamon.
Cream Butter and Sugar:
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In a large bowl, beat butter and sugar until light and creamy. Add eggs one at a time, mixing well after each.
Combine Wet and Dry:
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Stir in honey, followed by soaked fruit (including any leftover liquid). Fold in dry ingredients gently until just combined.
Add Nuts (Optional):
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Fold in chopped nuts if using.
Bake:
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Pour into the prepared tin and smooth the top. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean.
Cool and Store:
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Let the cake cool completely in the tin. Wrap tightly and store for at least a day before serving for best flavour.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 65mg22%
- Sodium 90mg4%
- Potassium 300mg9%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 30g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The flavour deepens over time — make a few days ahead for best results.
For a non-alcoholic version, use spiced grape juice or apple cider instead of mulled wine.
