Classic rich fruit cake
Steep the fruit in water for at least 12 hours before starting.
Ingredients
Quantities quoted for different sized
cake tins (C)
15 cm 20 cm 25 cm
110 230 360 g Sultanas
110 230 360 g Raisins
85 170 280 g Currants
50 100 175 g Dried apricots
50 100 175 g Glacé cherries
25 50 75 g Mixed candied peel
3 6 10 tbsp Water
110 250 400 g Plain flour
1/4 1/2 2/3 tsp Mixed spice
1/4 1/2 2/3 tsp Cinnamon
1/8 1/4 1/2 tsp Freshly grated
nutmeg
25 50 75 g Flaked almonds,
chopped
1/2 1 1 1/2 Oranges, zest only
1/2 1 1 1/2 Lemons, zest only
110 250 400 g Softened butter
110 250 400 g Dark brown sugar
2 4 7 Eggs, large
1 2 3 tbsp Black treacle
Method
Roughly chop the glacé cherries and
apricots and place in a large bowl with
the candied peel and sultanas, raisins
and currants. Add the water, mix well
and leave for several hours or
overnight.
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
(C 15 cm, 20 cm or 25 cm) 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.
Tips
If desired, the cake can be wrapped in
greaseproof paper and foil and stored
in a cool dark place for up to 3 months.
Baking
28
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