Rich Fruit Cake
overnight + 4 hrs 45 min
A traditional British fruit cake with soaked dried fruits, butter-creamed sponge, and a long slow bake.
| prepPreheat oven to 140°C / 280°F, gas mark 1 | ||||||
| prepPrepare cake tin and line with parchment paper | ||||||
| 60 ml brandy | Heat brandy & port, add spices, fruits & zests | Simmer gently 10 min, cool & chill overnight | Fold in soaked fruit mixture until distributed | Spoon into tin, cover with parchment hole | Bake 140°C / 280°F, 4 hrs until springy | Cool 45 min in tin, then on wire rack |
| 60 ml port | ||||||
| ½ teaspoon cinnamon | ||||||
| ½ teaspoon freshly grated nutmeg | ||||||
| good pinch salt | ||||||
| 300 g raisins | ||||||
| 250 g currants | ||||||
| 250 g sultanas | ||||||
| 75 g chopped mixed peel | ||||||
| 10 g almonds, chopped (skin-on) | ||||||
| ½ orange zest | ||||||
| ½ lemon zest | ||||||
| 175 g self-raising flour, sifted | Cream flour, sugar, butter & eggs until blended | |||||
| 175 g soft dark brown sugar | ||||||
| 175 g butter, softened | ||||||
| 4 medium eggs | ||||||
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