Rich Fruit Cake

Rich Fruit Cake

Written by on in Cakes, Bakes and Pastries, Christmas Recipes
Rich Fruit Cake
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Rich Fruit Cake

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
Servings

12

portions
Prep time

30

minutes
Cooking time

3

hours 
Calories

502

kcal
Soaking Fruit

24

Hours
Total time

3

hours 

30

minutes

A moist rich fruit cake for use as a Christmas cake, Wedding cake or any other celebration cake

Ingredients

  • 500 g currants

  • 350 g sultanas

  • 275 g glacé cherries halved, rinsed, and dried

  • 175 g raisins

  • 75 g mixed peel

  • 150 ml brandy or sweet sherry plus extra for feeding

  • 1 orange zest only

  • 1 lemon zest only

  • 250 g butter softened

  • 250 g dark muscovado sugar

  • 4 large free-range eggs room temperature

  • 1 tbsp black treacle

  • 75 g blanched almonds chopped

  • 275 g plain flour

  • 1½ tsp mixed spice

  • ½ tsp cinnamon

  • ½ tsp nutmeg

Directions

  • Place the currants, sultanas and raisins in a bowl.
  • Place the brandy or sherry in a small saucepan and heat it up just below boiling,(Do not let it boil) then pour over the fruit.
  • Let it cool off then cover and allow to stand for 24/36 hours.
  • Preheat the oven to 160°C/150°fan/gas mark 3.
  • Grease and line a 23cm round or a 20 cm Square Deep Cake Tin with a double layer of baking parchment paper. Make sure the sides are lined at least 2″ above the height of the cake tin
  • Line the outside of the cake tin with a double layer of newspaper, 2″ above the height of the tin and secure with string
  • Place the softened butter and sugar in a large bowl or stand mixer and beat together until pale and fluffy
  • Gradually add the eggs one at a time, beating well between each addition.
  • Add the treacle and mix in well.
  • Sift the flour and spices into the bowl and fold in.
  • Drain off any excess liquid from the fruit and add to the cake mix along with the almonds, cherries, mixed peel and lemon and orange zest and mix well.
  • Spoon into the prepared tin and level the top, then make a slight indentation in the middle.
  • Bake for 1 hour, then reduce the oven temperature to 140°C/130°C fan/gas mark 1 and bake for a further 1½-2 hours.
  • Check at the further 1½hr mark by testing with thin a skewer to see if it comes out clean, otherwise, continue cooking for the further 30 minutes and check again
  • If you feel the cake is colouring too much on top before the centre is cooked, place a layer of kitchen foil on the top
  • Remove from the oven and while still warm, pierce the cake all over with a fine skewer and feed with a little brandy.
  • Leave the cake to cool in the tin.
  • When the cake is completely cold, do not remove the baking parchment and wrap the cake tightly in kitchen foil, then in an airtight container at room temperature.
  • Feed with more brandy at weekly intervals if you desire.
  • The cake will keep quite happily for up to three months.
  • Do not feed the cake 3 days before you are going to decorate it

Recipe Video