Prep 40 mins
Cook 3 hrs
A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.
- 8 ounces soft margarine
- 6 ounces white caster sugar
- 2 ounces soft light brown sugar
- 1 orange, grated rind only
- 4 eggs
- 1 tablespoon baily's irish cream
- 11 ounces all-purpose flour, sifted
- 3⁄4 teaspoon baking powder
- 3 teaspoons ground mixed spice
- 1⁄2 teaspoon ground cinnamon
- 6 ounces raisins
- 6 ounces currants
- 6 ounces sultanas
- 2 ounces dried apricots, finely chopped
- 2 ounces glace red cherries, roughly chopped
- 4 ounces mixed candied peel
- 3 tablespoons brandy
- 3 ounces walnuts, roughly chopped
- Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
- Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
- Spoon the mixture into the prepared tin. Level with the back of a spoon.
- Make a slight indentation in the centre of the mixture so it will rise evenly.
- Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
- Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
- Feed the cake with Brandy at intervals (once very two weeks) until required.
- If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.