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Baking
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
1 ¹/₂ tbsp. brandy
110 g plain 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
¹/₂ tbsp. black treacle
Accessories
15 cm springform cake tin
Baking paper
Greaseproof paper
Kitchen string
38
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.
Preparation
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.
Lightly grease a springform tin and line
withbaking paper. Pour the mixture into
the baking tin, smooth it out, cover the
tin with a double layer of greaseproof
paper and secure the paper to the sides
of the tin with kitchen twine. Then place
in the oven and bake. When done allow
the cake to cool in the tin and then
remove when cold.
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