This traditional rich fruit cake is so versatile, the opportunities are endless. Perfect for a lighter Christmas cake, or as a satisfying celebratory cake, this recipe is fail-proof, and looks wonderful once decorated. Its density allows it to be stacked or tiered for that extra special, showstopper of a cake. Store for as long as possible to allow the flavours to mature – add a little brandy each week to the cake allowing it to soak into the sponge. This recipe is delicious with the addition of a generous tablespoon of black treacle to accentuate the Christmas flavours and make for a richer, deeper, flavoursome finish.
Ingredients:
1lb Currants
7oz Sultanas
7oz Raisins
5oz Glacé cherries
3oz Chopped mixed peel
3oz Flaked almonds
A little lemon zest
2 tbsp Brandy
10oz Unsalted butter
12oz Plain flour
Tsp mixed spice
Tsp Ground Cinnamon
10oz Soft brown sugar
5 Free range egg
1. Place the dried fruits, cherries, peel, almonds, zest and brandy in a large bowl, mix well, cover, and leave overnight to soak.
2. Grease a deep 8inch cake tin, then line the base and side with double thickness of greaseproof paper. Lightly grease the paper too and tie a double band of brown or more greaseproof paper around the outside of the tin, then preheat the oven to 150ºc/Gas 2.
3. In a separate bowl, mix together flour and spices, then add butter, sugar and eggs. Mix together using an electric whisk until the mixture becomes smooth and glossy, and all the ingredients are incorporated.
4. Using a metal spoon, fold in the fruits until they are evenly distributed through the mixture. Place the mixture into the pre-greased tin, then bang harshly on the work surface to leave the mixture and remove any unwanted air bubbles. Create a small well in the middle of the mixture to ensure the mixture does not dome in the oven.
5. Cook in the preheated oven for around 3-3 ½ hours, covering the top of the cake with a circle of baking paper after 1 ½ hours, or when the cake is firm to touch. The cake is ready when a skewer is inserted into the middle of the cake and comes out clean.
6. Completely cool in the tin to ensure the cake does not crumble when removed. When cooled, remove from the tin, and fully cool on a wire rack. Wrap the cake in greaseproof paper, before wrapping the whole thing in foil, and placing in a well sealed tin. Allow to mature for a least a week, topping up with a couple of tablespoons of brandy every week until icing.
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