Aunty Betty's White Fruit Cake
- Preparation and cooking time
- Total time
- Soak sultanas in brandy for at least 3 hours beforehand
- More effort
- Serves 12
Ingredients
- 8 oz butter (226g)
- 8oz castor sugar (226g)
- 8oz plain flour (226g)
- 8oz sultanas (226g)
- 8oz glace cherries (226g)
- 6oz crystallised pineapple (170g)
- 3oz angelica (85g)
- 2oz mixed peel (56g)
- 2oz chopped nuts (56g)
- 4 lg eggs
- pinch of salt
- zest and juice of 1 lemon
- 3-4 tbsp brandy or sherry
Method
- STEP 1Soak sultanas in spirit for at least 3 hours
- STEP 2Grease and line 8 " (20 cm)deep cake tin and put paper around the outside.
- STEP 3Preheat oven to moderate-180 deg C (fan 160)
- STEP 4Cream butter and sugar.
- STEP 5Add beaten eggs and then fold in flour
- STEP 6Add all the fruit
- STEP 7Bake in moderate oven(180 deg C, fan 160) for 20 mins,reduce oven to slow(150 deg C, 120 fan) and bake for 20 mins, finally reduce oven to very slow(130 deg C, 100 fan) for 3-4 hours. Leave in tin for an hour after baking