Rich fruit and celebration cake - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cake
- 250 g Butter (unsalted)
- 360 g Glace cherries halved
- 480 g Sultanas
- 450 g Raisins
- 550 g Currants
- 225 ml Brandy
- 260 g Unrefined dark muscovado sugar
- 1 tbsp Black treacle
- 5 Egg(s) (free range) large, lightly beaten
- 240 g Plain white flour
- 1 tsp Baking powder
- 1 tsp Cinnamon ground
- 1 tsp Nutmeg (ground)
- 1 tsp Cloves (ground)
- 1 tsp Mixed spice
- 40 g Glace ginger
- 1 tsp Vanilla extract
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1
Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8″ cake tin.
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2
Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
For this step you'll need:
- 360g Glace cherries halved
- 450g Raisins
- 480g Sultanas
- 550g Currants
- 225ml Brandy
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3
Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.
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4
Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
For this step you'll need:
- 250g Butter (unsalted)
- 260g Unrefined dark muscovado sugar
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5
Add the treacle and mix well, then add the eggs and mix again.
For this step you'll need:
- 1 tbsp Black treacle
- 5 Egg(s) (free range) large, lightly beaten
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6
Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid, the glacé ginger and vanilla extract.
For this step you'll need:
- 240g Plain white flour
- 1tsp Baking powder
- 1tsp Cinnamon ground
- 1tsp Nutmeg (ground)
- 1tsp Cloves (ground)
- 1tsp Mixed spice
- 40g Glace ginger
- 1tsp Vanilla extract
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7
Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
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8
To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.