Some friends asked me for the recipe of fruit cake I use.
I found this recipe very good.
English fruit cake recipe The recipe is by Eddie Spence book “The art of royal icing”
Ingrdients: for a round 7” cake
12 oz. currants
4 ½ oz sultanas
4 ½ oz raisins
3 oz cherries
2 oz peel
2oz ground almonds
7 ½ plain flour
¾ tsp ground cinnamon
½ tsp mixed spice
6 oz butter
6 oz soft dark brown sugar
3 large eggs at room temperature
1 tbsp black treacle
3 fl oz brandy/rum/cherry or other liqueur your choice, for soaking fruit
1 Cream the sugar butter and treacle together.
2 add the eggs in at least 6 stages.
3 Fold in the rest of the dry ingredients.
4 Add the fruit and mix by hand, do not use mixer.
5 Place the mixture in to the tin
6 bake in a preheated owen for 2 ¼ hours (for a 7” cake),
Better if you put paper around the cake and on the top, to prevent burning.
This cake should be prepared at least one month before you eat, ( you can also eat it after cooking).
Every week you have to spry it with the liquor, this helps the maturation of the cake,
then you wrap it in a cellophane sheet.
In Englan they use to cover the cake with marzipan, using apricot jelly ( not buttercream!)