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Rich Fruit Cake

Holiday.Cook's picture
Ingredients
  Sultanas 8 Ounce (250 Gram)
  Currants 8 Ounce (250 Gram)
  Raisins 8 Ounce (250 Gram)
  Mixed peel 4 Ounce (125 Gram)
  Glace cherries 8 Ounce (250 Gram)
  Glace pineapple 2 Ounce (60 Gram)
  Dates 2 Ounce (60 Gram)
  Brandy 6 Tablespoon
  Butter 8 Ounce, softened (250 Gram)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Eggs 5
  Dark chocolate 2 Ounce, melted (60 Gram)
  Vanilla essence 1 Teaspoon
  Almond essence 1 Teaspoon
  Glycerin 2 Teaspoon
  Raspberry jam 2 Tablespoon
  Lemon 1 , rind grated finely and juiced
  Plain flour 2 Cup (32 tbs)
  Mixed spice 1 Teaspoon, mixed
  Ground ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. Place fruit in a bowl, snipping cherries, pineapple and dates into small pieces (a). Toss fruit with brandy. Cover and soak for several days.
2. Grease a 20 cm/8 in round tin. Line the sides with a strip and the base with a circle of brown paper (b). Repeat, using greased greaseproof paper.
3. Beat butter until soft and creamy. Add sugar and beat until dissolved, about 5 minutes. Add eggs one at a time, beating after each addition. Stir in chocolate, essences, glycerin, jam and lemon rind and juice. Sift together flour, spice, ginger and salt, add to butter mixture alternately with soaked fruit, ending with flour. Mix well.
4. Spoon mixture into prepared tin. Lift tin and allow to drop on a flat surface (c) to break up any air bubbles. Bake in a preheated slow oven for 3-3 1/2 hours or until cake is cooked when tested with a skewer.
5. Drizzle cake with extra brandy. Cool on a wire rack, then turn out of tin. Leave paper on cake, wrap in 2 thicknesses of foil and store in an airtight container. Before serving, unwrap cake, brush top with warmed jam and decorate with nuts and cherries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Servings: 
5

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