Rich Fruit Cake

PennyBy Penny    

August 13, 2015

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

1Soak the dried fruit in the brandy ( or whatever you've used ) for a minimum of 24 hours

2Heat oven to 140C

3Sieve the flour , salt and spices into a mixing bowl

4Cream the butter and sugar in a large bowl until light and fluffy

5Gradually add in the beaten eggs , whisking all the time

6Fold in the flour and spices

7Stir through the remaining ingredients ( yes it will get stiff )

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

9Cook for 4-4.5 hours on the bottom shelf of the oven

10Cool in tin for 30 minutes then cool completely on a wire rack

11Double wrap in greaseproof paper then foil

12Feed weekly with a little more booze .

13Marzipan and ice or leave as is

14Well wrapped this cake keeps well. Remember traditionally the top tier of a wedding cake was kept for the first child's christening

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