Crystallized Fruit Cake
|Butter||6 Ounce (175 Gram)|
|Soft brown sugar||6 Ounce (175 Gram)|
|Plain flour||8 Ounce (225 Gram, 1 Can)|
|Mixed spice||1 Teaspoon|
|Raisins||8 Ounce (225 Gram)|
|Sultanas||4 Ounce (100 Gram)|
|Angelica||1 Ounce (25 Gram)|
|Glace cherries||4 Ounce, quartered (100 Gram)|
|Crystallized ginger||1 Ounce (25 Gram)|
|Crystallized nuts||3 Ounce (75 Gram)|
|Walnuts||2 Ounce (50 Gram)|
|Apricot jam||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Grease and line the base and side of a deep 18 cm / 7 inch cake tin with baking parchment.
Cream the butter and sugar together until light and fluffy.
Sift the flour with the mixed spice.
Beat the eggs one at a time into the creamed butter and sugar, adding a tablespoon of the flour with the last two.
Fold in the remaining flour with the fruit, ginger and sherry.
Turn into the prepared tin and decorate with the crystallized fruits and walnuts.
Bake in a preheated moderate oven for 1 hour, then lower the temperature and bake for a further 2 hours.
Leave in the tin for 5 minutes, then turn out to cool.
Simmer the jam and water for 3-4 minutes.
Stir in the lemon juice, then sieve.
Brush over the fruit.