Traditional rich fruit cake
175 g (6 oz / 1 heaped cup) currants
175 g (6 oz / 1 heaped cup) raisins
175 g (6 oz / 1 heaped cup) sultanas
40 g (1,5 oz / 3 tbsp) mixed peel
75 g (2,5 oz / 1,5 cup) glace cherries (halved)
90 ml (6 tbsp) brandv (for drizzling)
175 g (6 oz / 0,75 cup) butter
175 g (6 oz / 1 heaped cup) soft dark brown sugar
4 medium eggs
200 g (7 oz / 1,75 cups) plain flour
1 tsp mixed spice
0,5 tsp cinnamon
30 g (1 oz) ground almonds
Grated zest of I lemon
30 g (1 oz) flaked almonds.
1) If you have time, place all the dried fruits into a mixing bowl with the brandy. Stir and cover and leave for a few hours, preferably overnight.
2) Grease and double line line the cake tin as described above and pre-heat the oven to 150C/300F/Gas 2.
3) Cream the butter and sugar together, then beat in the eggs. Gently stir in the sifted flour, spices and ground almonds (add a little more flour if the mixture is at at all runny).
4) Stir in the soaked dried fruits, lemon zest and flaked almonds.
5) Spoon into the prepared tin. Level the top and bake for 2,25 hours. To check whether the cake is ready, insert a skewer or a small sharp, non-serrated knife into the centre. If it comes out clean, the cake is readv. If not bake for another 15 minutes.
Leave the cake to cool in the tin.
Storing the cake
To store after cooling, pierce the top of the cake a few times with a cocktail stick. Drizzle with a little brandy and double wrap the cake in greaseproof paper. Then double wrap in two sheets of aluminium foil and place in a tin or cool cupboard. Never store in an airtight plastic container. "Feed* by drizzling with a little brandy about week. The cake should keep for about three months.
More details you can find in
Carol Deacon's book "Party cakes for children"
or on the website http://www.caroldeaconcakes.com/
* This material is presented for information and educational purposes.