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
- Preheat oven to 150 oC, 300 oC, Gas 2. Grease & double line tin
- Mix together currants, sultanas & raisins in a large bowl. Add the cherries with the mixed peel & grated lemon rind. Mix well.
- Sift the flour, ground cinnamon & mixed spice together.
- 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.
- Add the eggs to the creamed mixture one at a time, beating in thoroughly, followed by a spoonful of flour.
- Fold in remaining flour, followed by the dried fruit mixture,
- Turn into the prepared tin & level the top. Place into the preheated oven for required time.
- Insert skewer into centre of cake to test if baked, should come out clean. Remove from oven & let cool in tin.
- 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.
- 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.