Rich Christmas Fruitcake

Recipe by Samuel Holden
READY IN: 5hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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