Rich Fruit Cake - Celebrations and Birthdays
A cake for all occasions, rich, dark and fruity - suitable for weddings, birthdays and christenings . To ice - brush with hot jam, coat in a layer of marzipan and then top with a layer of white icing and decorate as required.
Preparation time: 30 minutes Quantity: Makes 20 slices - 30 squares Cooking time: 4 - 4 & 1/2 hours
Ingredients
500g mixed fruit - currants, sultanas, raisins
60 ml / 2 measures brandy, whiskey or rum
175g / 6 oz butter- softened
175g / 6 oz light brown sugar
1 heaped teaspoon black treacle
1/3 orange zest / chopped or grated rind
1/3 lemon zest / chopped rind
4 eggs - medium or large
230g / 8 oz plain flour - sifted twice
1 teaspoon mixed spice
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 heaped teaspoon cocoa powder
100g / 4 oz mixed peel
50g / 2 oz chopped nuts (optional)
50g / 2 oz chopped dried dates
50g / 2 oz chopped glace cherries
1 tablespoon any milk
Method
- Soak the mixed fruit in the alcohol over night, covered in cling film - doesn’t have to be refrigerated
- Cream the butter and sugar together, until smooth and creamy
- Beat in the treacle and zest’s
- Beat in the eggs, gradually beating all the time until well incorporated
- Add the sifted flour and spices along with the cocoa, beat until just mixed - don’t over work the flour
- Mix in all the fruits, nuts and cherries along with the milk
- Spoon in to a large, high walled well greased tin (7 -9 inch)
- Bake in a preheated slow oven gas 2 / 150*c / 300*f for 4 - 4 & 1/2 hours or until cooked in the middle
- Cool in the tin for an hour before removing
- Wrap well and store in a cool place
Tips - to add more depth when still hot spike some holes in the top and pour on a measure or two of alcohol