Rich fruit cake
Ingredients
15
Steps
7
Serves
8–10
Cook Time
195-200 Min
Ingredients
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Put the sultanas, raisins, currants and cherries in a bowl with the 250ml/9fl oz brandy, and soak overnight.
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Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line a deep 23cm/9in round cake tin.
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Using an electric mixer, beat the butter and sugar in a large bowl until just combined. Beat in the jam, treacle and lemon zest. Add the eggs, one at a time, beating after each addition.
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Stir the fruit, flour and spices alternately into the mixture, mixing until the ingredients are combined.
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Spoon the mixture into the tin, and smooth the surface. Tap the tin on the bench to remove any air bubbles. and level the surface with wet hands.
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Bake for 3–3 1⁄4 hours. Brush the surface with the extra tablespoon of brandy. Cover the top of the cake with baking parchment, and wrap in a tea towel. Allow to cool completely before turning out of the tin.
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To store, wrap the cake in a double thickness of greaseproof paper, and keep in an airtight tin. Leave to ‘mature’ for a few days before eating.