Rich Fruit Cake
|Butter||8 Ounce (250 Gram)|
|Brown sugar||8 Ounce (250 Gram)|
|Plain flour||8 Ounce (250 Gram)|
|Ground mixed spice||1 1⁄2 Teaspoon|
|Cocoa powder||1 Tablespoon|
|Oranges||2 , rind grated and juiced|
|Lemon||1 , rind grated and juiced|
|Currants||8 Ounce (250 Gram)|
|Sultanas||8 Ounce (250 Gram)|
|Raisins||8 Ounce (250 Gram)|
|Chopped mixed peel||6 Ounce (175 Gram)|
|Glace cherries||6 Ounce, chopped (175 Gram)|
|Blanched almonds||2 Ounce (2 Ounce)|
|Sieved apricot jam||1⁄2 Cup (8 tbs), slightly warmed (To Cover)|
|Almond paste||1 1⁄2 Pound (To Cover, 750 Gram)|
|Fondant icing||1⁄4 Cup (4 tbs) (To Cover)|
Line a deep 20 cm (8 inch) round cake tin with greaseproof paper and grease well.
Cream the butter and sugar together in a large bowl until they are fluffy and light in colour.
Beat in the eggs, one at a time.
Sift the flour with the spice and cocoa and stir in gradually.
Stir in all the remaining ingredients and mix well.
Spoon the mixture into the prepared tin and spread evenly.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 30 minutes.
Reduce the oven temperature to 150°C (300°F), Gas Mark 2 and bake for a further 1 hour.
Reduce the oven temperature to 140°C (275°F), Gas Mark 1 and bake for a further 2 hours or until cooked.
Turn the cake out to cool on a wire rack.
Wrap the cake in greaseproof paper and foil and store for at least 1 month before using.
Brush the top and sides of the cake with the jam before covering with the rolled out almond paste and fondant icing.