Recipe by Samuel Holden
A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.
Top Review by Sim1
Made this last Christmas and it was a lovely cake. It was eaten in two weeks whereas the cake I used to make took about a month to be finished. Three people have asked me for the recipe including my mother who has used the same recipe for the last 30 odd years! Rather than soak the fruit for 12 hours, I soaked it for 5 days topping up the rum and schnapps every day, it saved me having to feed the cake after it was made. Well I couldn't really because due to work commitments I didn't make the cake until the 22nd and iced it on the 24th!!! All I can say...it's a lovely cake!
- 450 g currants
- 175 g sultanas
- 175 g raisins
- 50 g glace cherries, chopped
- 50 g candied fruit, chopped
- 1⁄2 cup brandy
- 225 g flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg (fresh)
- 1⁄2 teaspoon mixed spice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 225 g butter
- 225 g soft brown sugar, the gooey sort
- 4 large eggs
- 50 g chopped almonds
- 1 tablespoon treacle
- lemon, rind of
- orange, rind of
- orange, juice of
Directions See How It's Made
- The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
- pre-heat oven to 275ºF/140ºC.
- Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
- Sift the flour salt and spices into a large mixing bowl.
- In a separate bowl cream the butter and sugar together until the mixtures fluffy.
- Beat the eggs and add them a little at a time.
- Fold in the flour and spices.
- Stir in the fruit that has been soaking along with any excess liquid.
- Mix in the treacle.
- Spoon into the cake tin and spread out evenly.
- Cover the cake with a double square of greaseproof paper with a small hole in the top.
- Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
- When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
- Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
- First poke little holes in the cake with a knitting needle or a skewer.
- Come Christmas you will have a very very rich fruit cake.
- Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!