Jeweled light fruit cake

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Comment by Angela Trudgian on March 15, 2012 at 3:39pm

That's ok, glad it went down well. men love a good cake. lol

Comment by Goreti on March 15, 2012 at 1:45pm

Angela,

This recipe is delicious.  I am baking my husband another one of these today.  He liked this recipe better than the one I used to make him.  Tx again for the recipe

Comment by Goreti on January 8, 2012 at 6:45pm

Thank you.  Hubby loves fruit cake & I didn't make him one for the holidays.  I brought the fruit but I made so many cookies to give away that I didn't feel like baking anymore.  I know he will be complaining about it soon so I'll make this one.

Comment by Angela Trudgian on January 8, 2012 at 3:59pm

To make an 8" round cake you will need:

115g currants, 115g sultanas, 225g quartered glace cherries (Coloured), 50g finely chopped mixed candied peel, 30ml brandy, 225g butter, 225g caster sugar, finely grated rind of 1 lemon and 1 orange, 4 eggs, 50g chopped almonds, 50g ground almonds and 225g plain flour.

the day before you want to bake the cake, you will need to soak the fruits with the brandy in a covered bowl over night.

On the day of baking grease and line your baking tin with double thickness greaseproof paper.

preheat oven to 160c/325f/Gas 3.

whisk butter, sugar and rinds till fluffy, beat in eggs one at a time, mix in all other ingredients to make a soft dropping consistency. Spoon into cake tin and bake for 2 - 2 1/2 hours, or until the center of the cake is firm to the touch.

Once cooked allow to cool in the tin for 30 mins, then remove it and let it cool fully on a wire rack, but leave the paper on as this helps the cake to stay moist and will be able to be stored if not decorated straight away.

Have fun, hope you enjoy, i did.

Comment by Goreti on January 7, 2012 at 7:35pm

Cake looks yummy.  I would love the recipe if you care to share.