Recipe by Enigma 1
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.
Top Review by ijthomson126
In the recipe it states 8 ozs soft margarine and 3 ozs walnuts but doesn't mention them in the directions. If I had not double checked all the ingredients and thought the consistency of cake didn't seem right it would have been a disaster! Cake in oven now so hope successful! !
- 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
Directions See How It's Made
- 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.