Baking
38
Classic rich fruit cake ( 15 cm)
Preparation time: 225 minutes
Steep the fruit in brandy for 12 hours before starting.
Ingredients
110 g sultanas
110 g raisins
85 g currants
50 g dried apricots
50 g glacé cherries
25 g mixed candied peel
3 tbsp brandy
110 g flour
¹/₄ tsp mixed spice
¹/₄ tsp cinnamon
¹/₈ tsp freshly grated nutmeg
25 g chopped almonds
¹/₂ orange, zest only
¹/₂ lemon, zest only
110 g softened butter
110 g dark brown sugar
2 large eggs
1 tbsp black treacle
Accessories
15 cm springform cake tin
Baking parchment
Greaseproof paper
Kitchen string
To prepare the fruit
Roughly chop the glacé cherries and
apricots and place in a large bowl with
the candied peel and sultanas, raisins
and currants. Add the brandy, mix well
and leave for several hours or
overnight.
Method
Sieve the flour and spices into a large
bowl, stir in the almonds and add the
orange and lemon zest. In another bowl
cream the softened butter and dark
brown sugar until light and fluffy. Beat
in the eggs one at a time, followed by
the treacle. Gradually fold in the flour
mix followed by the soaked fruit and stir
well.
Grease and double line the cake tin
with greaseproof paper and tie a double
band of brown paper around the
outside of the tin. Spoon the mixture
into the tin and level the surface. Cover
the top of the cake with a double circle
of greaseproof paper and place in the
oven to bake. When done allow the
cake to cool in the tin and then remove
when cold.
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