Pastry · Recipe No. 15
Fruit Cake
Fruit Cake made with mixed fruit, glacé cherries, nuts and self-raising flour. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Line a 15cm cake tin with three layers of greaseproof paper.
Mix fruit, peel, cherries and nuts together.
Sieve the flour salt and spices.
Cream butter, sugar and lemon rind, until pale & fluffy.
Gradually add the beaten eggs.
Fold in the flour and add half the brandy.
Fold in the fruit.
Place the mixture in prepared tin, spread evenly.
Bake in the ovengas mark 3 for 1 hrs 2 for 2 hrs.
To avoid over browning place layers of damp greaseproof over the top of the cake after 1.5 hrs.
Allow to cool in tin, turn out onto wire rack.
Prick surface and brush with brandy - wrap in cling film.
To help cake mature, improve flavour you may prick.
Cake all over with a fine skewer, brush with brandy before storing.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- You will also need: cake boards thin 20cm, greaseproof.
Shopping list for 4 portions
Fruit & veg
Dairy & eggs
Baking
Wine & drinks
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “SR15”.