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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So you don't need me to tell you that I treated myself to a small slice of the fruit cake today then? It was truly scrumptious, thanks again for the recipe. Oh, I forgot to tell you - I had run out of brandy when this one came out of the oven (no I hadn't been drinking it all afternoon lol!) - so I poured a bit of dark rum over it instead - nice!
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Permalink Reply by June Kowalczyk on
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Naughty Naughty Les
Very bad for your blood sugar & health.... tsk tsk.... (annoyed with loving face)
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Permalink Reply by Les Brown on
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Glad you liked it Katy hopefully thats an end to your dry old fruit cakes lol it works with whisky as well apparently although I am not a drinker myself I still prefer the brandy!!
Yeah I hear you "mummy June" lol very bad and most unlike me I normally fall over if I dont eat regular but it was just one of those days yesterday and it wasn't til last night that I suddenly though why am I so hungry!! Made up for it though as Garen (my other half) had cooked somerset pork casserole and then I had bakewell tart afterwards yummy!!!!
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Cor - well worth waiting for Les. Donkey's years since I had Bakewell Tart and I love the stuff.
Les Brown said:Glad you liked it Katy hopefully thats an end to your dry old fruit cakes lol it works with whisky as well apparently although I am not a drinker myself I still prefer the brandy!!
Yeah I hear you "mummy June" lol very bad and most unlike me I normally fall over if I dont eat regular but it was just one of those days yesterday and it wasn't til last night that I suddenly though why am I so hungry!! Made up for it though as Garen (my other half) had cooked somerset pork casserole and then I had bakewell tart afterwards yummy!!!!
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Permalink Reply by Mandy Donaldson on
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O my Les
This cake is now 2 hrs into it's baking, I made the 8" version & it's nearly 8" high too thanks ever so
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Bet your house smells wonderful Mandy. Wait till you taste this little beauty!
Mandy Donaldson said:O my Les
This cake is now 2 hrs into it's baking, I made the 8" version & it's nearly 8" high too thanks ever so
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Katy this is Christmas cake don't tease me 8 weeks to wait .... Lol got to do another one tomorrow for someone else
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Just teased myself Mandy - did a brandy pouring over mine today and the smell that arose out of that parcel was divine.....
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Permalink Reply by Sandy on
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Hello Les, I would like to make this fruit cake for my husbands 50 th Birthday, could you please tell me what I would need for a 12" square cake. Thank you Sandy
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Hi Sandy - I'm going to jump in try to answer your question here, in case Les doesn't see it. I know he's quite busy at the moment. He has very kindly done a proportions table for us on round tins here -
http://www.cakeswebake.com/forum/topics/weights-and-sizes-chart-for...
The largest round he has given is a 12", which will convert to about an 11" square, I think. You can either use those quantities and have a slightly shallower cake, or up them a bit in proportion. Any excess, you can of course make a small one for tasting! It's a really delicious cake btw. If you still need help, then you can also message Les on Facebook. https://www.facebook.com/les.brown.31392?fref=ts
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Hi Katy, thank you so much for your help, I appreciate it. My mother use to make a fruit cake very similar to this recipe, unfortunately she is no longer with us and all her recipe's have disappeared. Sandy x
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