Rich Fruit Cake ( Christmas cake )

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 1lb currants
 7oz sultanas
 7oz raisins
 2oz chopped glacé cherries
 4 tblspns brandy or rum or sherry or orange juice
 8oz plain flour
 Pinch of salt
 1/2tspn fresh grated nutmeg
 1 tspn mixed spice
 8oz unsalted softened butter
 8oz soft dark brown sugar
 4 beaten eggs
 2oz chopped mixed nuts ( if you don't want nuts you can add peel )
 1 tblspn black treacle
 Freshly grated zest of a lemon and orange

1

Soak the dried fruit in the brandy ( or whatever you've used ) for a minimum of 24 hours

2
3
4
5

Heat oven to 140C

6
7
8
9

Sieve the flour , salt and spices into a mixing bowl

10
11
12
13

Cream the butter and sugar in a large bowl until light and fluffy

14
15
16
17

Gradually add in the beaten eggs , whisking all the time

18
19
20
21

Fold in the flour and spices

22
23
24
25

Stir through the remaining ingredients ( yes it will get stiff )

26
27
28
29

Pour into an 8" round or square tin double lined with baking paper

30
31
32
33

Cook for 4-4.5 hours on the bottom shelf of the oven

34
35
36
37

Cool in tin for 30 minutes then cool completely on a wire rack

38
39
40
41

Double wrap in greaseproof paper then foil

42
43
44
45

Feed weekly with a little more booze .

46
47
48
49

Marzipan and ice or leave as is

50
51
52
53

Well wrapped this cake keeps well. Remember traditionally the top tier of a wedding cake was kept for the first child's christening

Ingredients

 1lb currants
 7oz sultanas
 7oz raisins
 2oz chopped glacé cherries
 4 tblspns brandy or rum or sherry or orange juice
 8oz plain flour
 Pinch of salt
 1/2tspn fresh grated nutmeg
 1 tspn mixed spice
 8oz unsalted softened butter
 8oz soft dark brown sugar
 4 beaten eggs
 2oz chopped mixed nuts ( if you don't want nuts you can add peel )
 1 tblspn black treacle
 Freshly grated zest of a lemon and orange

Directions

1

Soak the dried fruit in the brandy ( or whatever you've used ) for a minimum of 24 hours

2
3
4
5

Heat oven to 140C

6
7
8
9

Sieve the flour , salt and spices into a mixing bowl

10
11
12
13

Cream the butter and sugar in a large bowl until light and fluffy

14
15
16
17

Gradually add in the beaten eggs , whisking all the time

18
19
20
21

Fold in the flour and spices

22
23
24
25

Stir through the remaining ingredients ( yes it will get stiff )

26
27
28
29

Pour into an 8" round or square tin double lined with baking paper

30
31
32
33

Cook for 4-4.5 hours on the bottom shelf of the oven

34
35
36
37

Cool in tin for 30 minutes then cool completely on a wire rack

38
39
40
41

Double wrap in greaseproof paper then foil

42
43
44
45

Feed weekly with a little more booze .

46
47
48
49

Marzipan and ice or leave as is

50
51
52
53

Well wrapped this cake keeps well. Remember traditionally the top tier of a wedding cake was kept for the first child's christening

Rich Fruit Cake ( Christmas cake )