Rich Fruit Cake Recipe

500 g Flour
1 ts Mixed spice
500 g Raisins
500 g Sultanas
375 g Currants
250 g Glace cherries; halved
60 g Blanched almonds; roughly
-chopped
250 g Unsalted butter
250 g Brown sugar
1 tb Golden syrup
6 Eggs; separated
60 g Chocolate; melted
1/4 c Brandy
1/2 ts Bi-carbonate of soda
1 ts Hot water

1. Line a 25cm cake tin with 2 layers of Glad Bake. Pre-heat oven to
130deg.C.

2. Sift flour and spice and divide mixture into two lots. Place fruit and
almonds into a mixing bowl and add 1 portion of flour; mix well.

3. In another mixing bowl cream the butter and sugar until light and
fluffy. Add syrup and egg yolks, one at a time, beating well after each
addition. Add melted chocolate and remaining flour.

4. Fold fruit mixture into creamed mixture. Dissolve the bi-carbonate of
soda in the hot water and add with the brandy. Beat egg whites until stiff
and fold through.

5. Spoon mixture into prepared tin, smoothing the top surface. Bake for 2-3
hours, or until the cake is cooked when tested with a wooden skewer. Remove
from oven and brush with brandy immediately, then cover with a double layer
of aluminium foil and leave to cool completely. Store according to
instructions in Fruit Cake Notes.

Fruit Cake Notes

1. Choose good quality dried fruit and nuts – check that nuts are fresh
without the taint of rancidity. For a fine texture in the cake, cut all
fruit to the size of a sultana. Any combination of fruit can be used – it
must be equal weight to that used in the recipe. Make sure the flavours are
complimentary. Soak fruit, if necessary, at least overnight. Cover fruit
while soaking to prevent evaporation of liquid.

2. Lining the tin – use brown paper, greaseproof paper or Glad Bake. It is
best to use 2 layers.

3. Butter – use unsalted butter.

4. Eggs – large hen’s eggs or duck’s eggs can be used. 60g. hen’s eggs are
used in these recipes, so if using duck’s eggs, weigh them in their shell
for the equivalent weight to hen’s eggs.

5. Sugar – when white sugar is required, use caster sugar. For a darker
colour, use brown or black sugar, golden syrup or treacle. Artificial dark
colour can be added with Parisien essence but it has no flavour.

6. Alcohol – Medium sherry, dark rum, whisky, brandy or orange-flavoured
liqueur (Cointreau or Grand Marnier) are the usual flavours for fruit
cakes. Brush 1-2 tablespoons over the cake immediately it is removed from
the oven. Then cover the cake firmly with a double layer of aluminium foil
while the cake is still hot and leave aside until completely cold.

7. Tapping – After putting mixture in the tin and smoothing the surface,
drop the tin 3 times to remove air bubbles.

8. Cooking – Times are difficult to estimate because we all use different
ovens. If the cake is becoming too dark, lower the temperature and cover
with some brown paper. If using a convection oven, use low fan speed or no
fan. Fruit cakes are best cooked slowly on low temperature.

9. Storage – When the cake is completely cold, remove from the tin but
leave the Glad Bake intact and wrap in a double layer of plastic wrap. Do
not leave foil in contact with the cake as the alcohol will pit the foil.
Then wrap the cake in an old clean towel and store in a cool, dark, dry
place in the pantry. Once the cake has been cut, store in a well-sealed
container. Do not store in the refrigerator – this may cause the sugars to
crystallize.

Yields
1 servings