Prep 1 hr
Cook 5 hrs
My friend made our wedding cake using this recipe back in 1988. I have used it for my Christmas cake ever since. There would be a divorce in my house if I changed anything about it. You can eat it as it is or decorate it in the traditional way. The recipe is for 1 10" cake...However, I always make two as one is never enough in my house!!!
- Weigh out all fruit and leave to soak in the brandy overnight.
- Cream butter and sugar until pale and fluffy.
- Add eggs and flour and mix in milk and brandy until combined.
- Stir in fruit and nuts, at this point I have been known to mix with a pair of very clean hands to ensure that all the fruit is mixed into the cake mixture.
- Place mixture into a greased and lined 10" tin, protect with brown paper -- see note!
- Bake in a slow oven 150°C 300°F Gas mark 2 for 5 1/2 hours or until a skewer can be pulled out of the centre of the cake clean.
- Note: Protect a large cake by fastening a band of brown paper round the tin 2-3" higher than the tin, and cover the top of the cake with greaseproof paper after 3 hours.
- The preparation time is a guess as this is not a job to be rushed, especially if you take on board a brandy or two while mixing it! Don't forget to make a wish while stirring it -- this has become a family tradition in my house!
- Servings: Another guess as it depends on how big your slices are ;-).
My first attempt at a British fruit cake and we enjoyed it very much! Once I got the batter made, I realized my pan wasn't quite big enough and had to split it between two pans, and ended up overbaking a bit, but only the edges suffered, and they were easily trimmed off. I used all of the different dried fruits I had on hand and they worked very well. I also added in the end of a bottle of kirsch and the end of bottle of Grand Marnier with the brandy. I liked it well enough to experiment with making a real decorated Christmas cake next year! Thanks for posting!