Fruit cake is traditional for family celebrations, at weddings, anniversaries and Christmas. Rich fruit cakes keep well, it actually improves in taste if kept in an airtight container or wrap in greaseproof paper or foil. (Spoon over a little brandy or other spirit now and then.)
Try this delicious recipe !!
Ingredients
225 g butter or margarine
225 g caster sugar
4 eggs, beaten
225 g plain flour
½ tsp salt
½ tsp mixed spice
225 g seedless raisins
225 g mixed currants and sultanas
100 g glace cherries, halved
1 tbsp brandy
walnuts
Method
1 Grease a 20 cm round cake tin. Line with greaseproof paper and grease the paper.
2 Beat the butter (margarine) with sugar until pale and fluffy. Add the egg a little at a time, beating well after each addition.
3 Sift the flour, salt and spice together into a bowl and stir in the raisins, mixed fruit and cherries. Fold the flour and fruit into the creamed mixture with a metal spoon.
4 Add the brandy and mix to a soft dropping consistency. Turn the mixture into the prepared tin, level the surface and arrange the walnuts on top.
5 Bake in the oven at 150°C for 2 ½ hours. Leave the cake for 15 minutes to cool slightly in the tin, then turn out on to a wire rack to cool completely.
