Desserts Recipes - Rich Fruit Cake Recipe

Ingredients

Serves 8-10

• 450g/1lb sultanas

• 375g/13oz raisins (chopped)

• 225g/8oz currants

• 225g/8oz glace cherries (quartered)

• 250ml/9fl oz brandy (plus 1 tablespoon to glaze)

• 225g/8oz butter

• 200g/7oz demerara sugar

• 2 tablespoons apricot jam

• 2 tablespoons treacle

• 1 tablespoon grated lemon zest

• 4 eggs

• 300g/11 oz plain flour (sifted)

• 1 teaspoon ground ginger

• 1 teaspoon mixed spice

• 1 teaspoon ground cinnamon

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Method:

1. Put the sultanas, raisins, currants and cherries in a bowl with the brandy and soak overnight.

2. Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line a deep 23cm/9in round cake tin.

3. Beat the butter and sugar in a large bowl with an electric beater to just combine.

4. Beat in the jam, treacle and lemon zest. Add the eggs, one at a time, beating after each addition.

5. Stir the fruit, flour and spices alternately into the mixture. Spoon into the tin and smooth the surface.

6. Tap the tin on the bench to remove any air bubbles. Level the surface with wet hands. Bake for 3 to 3 1/4 hours.

7. Brush the surface with the extra tablespoon of brandy. Cover the top of the cake with baking parchment and wrap in a tea towel. Cool completely in the tin.