Best Ever English Rich Fruit Cake
I've tried many recipes over the years but always come back to this one Its always consistent never dry and makes a really good base for christmas or wedding cakes marzipanned and can be iced with fondant or royal icing. It keeps for ages and is definitely better made at least 2 months in advance then wrapped in greaseproof paper and foil.
This recipe will make a decent sized 9" square or 10" round but if you need a different size mail me because it doesn't work if you doulble or halve the recipe.
currants 775g
sultanas 375g
raisins 375g
glace cherries 250g
flaked almonds 150g
1/2 lemon zest
plain flour 600g
mixed spice 1 tsp
cinnamon 1tsp
butter 500g
soft dark brown sugar 500g
beaten eggs 9
brandy
baking time 4 1/2 hours at gas mark 2 150c or 300f
dump all the fruit nuts and lemon zest in a big bowl with a good glug of brundy while you make the cake (no need to soak overnight)
sift flour and spices.
put butter and sugar into bowl and cream well until light and fluffy, add beaten egg a little at a time beating well after each addition add a tiny bit of flour each time to prevent curdling. gradually fold in the remaining flour lightly before dumping this mixture on top of the fruit and fold in really well. spoon the mixture into a deep tin prepared with a double layer of greaseproof paper and make a slight depression in the top of the mixture. wrap the tin in 2 layers of ordinary brown paper and stand on a baking try also with 2 layers of brown paper bake in the centre of the oven and about half way through cooking cover with a large sheet of thick card with a hole cut in the centre to stop the top overbrowning. continue cooking till a knife inserted comes out clean (this can take a bit longer than stated depending on your oven and the fruit) when cooked remove from the oven and drizzle with another 2 or 3 tablespoons of brandy while still hot. allow to cool completely before removing from the tin then ease the cake out (dont remove the greaseproof lining paper) wrap in another layer of greaseproof and then double wrap in foil. Now each week unwrap and drizzle with more brandy before re-wrapping. day before covering with marzipan unwran and remove liner turn cake upside down and drizzle with brandy one more time re- wrap. to marzipan brush on hot sieved apricot jam and marzipan, leave for 48 hours to firm and then ice with either royal icing or fondant. (if using fondant brush the marzipan with either vodke or gin).
try it i'm sure you will love this cake!!!!
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Thank you, thank you, thank you Les! I am so going to try this one out. Sounds really rich and gorgeous. 1 question - can I safely leave the flaked almonds out? Would just like to know for reference purposes because of the nut allergy people in my family!
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Permalink Reply by June Kowalczyk on
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I have a very similar recipe Les. Ages old. I do believe it was my Scottish grandmother's ( my Mom's Mom ) recipe. My Mom made it every Christmas for as long as I could remember, until she wasn't able to bake anymore.
Sadly, as a child-young adult, I wouldn't touch the stuff. As a grown married woman I tried my Mom's fruitcake, and man oh man..... I couldn't believe what I had been missing!!!!! Will keep your recipe too Les, sounds divine.
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Permalink Reply by Linda Wolff on
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Les, this sounds divine!! I can't wait til the holidays to give it a try! Thank you!
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Permalink Reply by Les Brown on
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Hi Katy yes you can leave the nuts out just increase the fruit so you have the same weights.
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Cool thanks Les.
Les Brown said:Hi Katy yes you can leave the nuts out just increase the fruit so you have the same weights.
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Hey Linda don't leave it too long it really is better if its made at least a month or two in advance to really give it time to mature properly. x
Linda Wolff said:Les, this sounds divine!! I can't wait til the holidays to give it a try! Thank you!
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I know I 'should', Les...but you know what? Once I make these darn fruit cakes, I keep picking at them until they are gone! They never make it to the date that I 'intentionally' make them for!! lol I love the taste so much, that it is hard for me to resist the wait, and this one sounds so delicious! In all honesty, I don't know if I have ever had one that made it to maturity. I can't seem to keep my hands away from them. What is it about fruit cake that just calls to be constantly nibbled at?
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Well Linda - my excuse is that I need to be absolutely certain that it's OK...........
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hahaha! Good one, Katy! I do that with butter cream icing too, even though I use the same exact recipe every time...just have to make sure it's okay.
Les, I can't hide it away! I can smell it out like an old bloodhound dog! It is my greatest weakness. =O(
Katy Nott said:Well Linda - my excuse is that I need to be absolutely certain that it's OK...........
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