Celebration Fruit Cake
- Preparation and cooking time
- Total time
- Plus 15 minutes cooling time partway through
- Easy
- Serves 16
Ingredients
The day before you make this cake soak 453g any dried fruit mixture you care to use incl glace cherries, peel etc. in rum or calvados (the liquid having been measured in a tea cup - any teacup will do). Soak the fruit in a covered bowl and stir occasionally.
- 170g Butter
- 1 cup of any brown sugar (use the same size cup you used
- to measure the liquid above)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 cups of SR Flour (again use the same cup)
- 2 eggs
Method
- STEP 1Preheat the oven to 180C/fan
- STEP 2Transfer the soaked fruit mixture to a pan and let it heat to boiling point. When it starts to bubble take off the heat and allow to cool for a few minutes.
- STEP 3While the fruit mixture is cooling grease and line a 20cm round deep cake tin
- STEP 4Mix the butter and sugar with an electric mixer so that it becomes light and fluffly. Add the fruit mixture to this along with the spices. Give it a good mix with the electric mixer
- STEP 5Now add the two cups of flour and the two eggs to the fruit mixture but stir this with a wooden spoon as quickly as you can
- STEP 6Transfer the mixture to the tin and make a slight dip in the centre of the cake.
- STEP 7Put the cake in the middle of the oven for 1 hr 15 minutes. Check the cake after 1 hour by placing a skewer in the cake. If it comes out clean then the cake is ready and take it out of the oven. Leave to go cold before taking off the greaseproof paper. If you want to marzipan and ice this cake turn it upside down - you will have a completely flat cake to work with.
