Name: Rich Fruit Cake ( Christmas cake )
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

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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

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

Heat oven to 140C

Sieve the flour , salt and spices into a mixing bowl

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

Gradually add in the beaten eggs , whisking all the time

Fold in the flour and spices

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

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

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

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

Double wrap in greaseproof paper then foil

Feed weekly with a little more booze .

Marzipan and ice or leave as is

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

CategoryChristmas, Home Baking

Ingredients