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rich fruit cake

  • 500g Sultanas
  • 500g Currants
  • 500g Raisins
  • Brandy
  • 300g Butter
  • 300g Soft Brown Sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tablespoon of black treacle
  • 6 eggs
  • 300g Floor
  • As much mixed spice as you like
  • pinch of salt
  • 200g of Candied Mixed Peel
  • 150g of Ground almond
  • 200g of Glace Cherries

Put the fruit in a bowl and soak in the brandy, use lots of brandy and get the fruit to soak up as much of it as physically possible. The soaking period should be 24 to 48 hours (I have been known to use up 1/2 a bottle of Brandy on this, so one of the low cost, but still drinkable brandy should be used).

Cream the butter and the sugar, added the zest of lemon and orange, black treacle and then add the 6 eggs one at a time, mixing them in well. Add the flour (sieved), salt and spice and fold in. Add the fruit, mixed peel, almond and cherries

Put in a 9/10 inch cake tin (Depends how thick you want the cake to be)

Cooks at gas mark 3 for 30 minutes, turn down to gas mark 2 for another 40 minutes and then to gas mark 1 for another 4 hours. Turn off the oven and leave the cake inside it to cool.

The cooking settings depend a bit on how well cooked you want the cake to be and your oven so feel free to experiment.

Enjoy


2 comments to this

cakebaker_cakemaker said on 02 Jun 2006 at 13:43:25:

I make almost the same recipe. You know you can make this recipe in small to large terracotta pots. They are so good to give as gifts. People love them.

I usually make them in advance and baste them with brandy for a couple of weeks. Then wrap them in cellophane and decorate with raffia or ribbon and voila!!

I may be preaching to the converted but I thought it was worth mentioning.

By the way thanks for your efforts!!

john ward said on 03 Oct 2012 at 16:00:04:

I made this ages ago and just found it again. Really lovely and boozy using Cointreau. Tried to print it without success, so wrote it out!

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posted by djohnson on 29 May 06 - 15603 views


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