Rich Fruit Cake

2.11.09 228

Rich fruit cake recipe Ingredients for an 8″ (20cm) deep round tin

  • currants                         12 oz (350g)   I prefer to just use sultanas & raisins as currants can be gritty so replace 1/2 & 1/2 if you wish
  • sultanas                         4.5 oz (125g)
  • raisins                            4.5 oz (125g)
  • glace cherries                6 oz (150g)  halved
  • chopped mixed peel      2 oz (50g)
  • grated lemon rind          3/4 lemon
  • plain flour                      7.5oz (200g)
  • ground cinnamon          3/4 teaspoon
  • ground mixed spice      1/2 teaspoon
  • salted butter                  6oz (175g)
  • soft brown sugar           60z (175g)
  • large eggs                       3
  • Bake for approx 2 3/4 hrs
  1. Preheat oven to 150 oC, 300 oC, Gas 2.  Grease & double line tin
  2. Mix together currants, sultanas & raisins in a large bowl.  Add the cherries with the mixed peel & grated lemon rind.  Mix well.
  3. Sift the flour, ground cinnamon & mixed spice together.
  4. Cream the butter until soft, then add the sugar & continue creaming until light, fluffy & much paler in colour.  Do not overbeat or the cake can become coarse in texture & heavy.
  5. Add the eggs to the creamed mixture one at a time, beating in thoroughly, followed by a spoonful of flour.
  6. Fold in remaining flour, followed by the dried fruit mixture,
  7. Turn into the prepared tin & level the top.  Place into the preheated oven for required time.
  8. Insert skewer into centre of cake to test if baked, should come out clean. Remove from oven & let cool in tin.
  9. When cool spoon several tablespoons of brandy & sherry over the top. Wrap in greaseproof paper & foil & store.  Add additional tablespoons every 2 wks while maturing.
  10. This cake is ideally stored for at least 2 weeks,  better after 2/3 mths.  I found it good at 4 weeks old, not too strong a flavour.

Before covering in marzipan brush the cake with apricot glaze (add a little brandy & glycerine to the glaze to make it more moist). Leave at least 24 hrs before base icing to stop any moisture seeping through.

Here this heart design has had a sugarpaste covering with delicate bottom frill and handcrafted sugar spray.