Rich fruit cake

Rich fruit cake

By
From
Encyclopedia of Food and Cookery

The rich aroma of fruit cake–baking conjures up memories of Christmas and exciting special occasions. Rich fruit cake keeps for months wrapped and stored in a cool, dry place and is best made well ahead to allow the flavour to ripen.

Suitable for a wedding or Christmas cake or any celebration cake that calls for a good-keeping, rich cake.

Ingredients

Quantity Ingredient
250g raisins, chopped
250g sultanas
185g mixed glace peel, finely chopped
60g glace cherries, diced
60g glace apricots, diced
6 tablespoons brandy or rum
3 tablespoons sherry
250g currrants

Cake mixture

Quantity Ingredient
250g butter
310g brown sugar
1 lemon, zested
2 tablespoons marmalade
5 eggs
375g plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1/4 teaspoon salt
125g blanched almonds, chopped, plus extra, whole
brandy

Method

  1. Put all fruit into a bowl and sprinkle with brandy or rum, and sherry. Leave overnight.
  2. To make cake mixture, beat butter and brown sugar with lemon zest until light and creamy. Add marmalade and beat well. Add eggs one at a time, beating well after each addition. Add 1 tablespoon flour with the last egg.
  3. Sift together the remaining flour, mixed spice, cinnamon and salt, and stir into creamed mixture alternately with fruit and chopped almonds.
  4. Turn mixture into a 20 cm round or square, deep cake tin lined with 1 layer of brown paper and 2 layers of greased baking paper. If not icing cake with almond paste and royal icing, decorate with whole almonds arranged in a pattern on top.
  5. Bake in a preheated slow oven for 3–3½ hours or until a skewer inserted in centre comes out clean. Remove from oven and immediately sprinkle with about 1 tablespoon extra brandy.
  6. Remove cake from tin, leaving paper on cake. Wrap in a dish towel and leave on a wire rack until cool. Remove dish towel and wrap cake in foil, then store in an airtight tin.
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