Rich Fruit Cake Recipe
This rich fruit cake recipe yields a rich fruitcake filled generously with fruits and ground almonds. The cake tastes best when left to rest for 1 week after baking.
Ingredients:
420g butter
360g castor sugar
Sift together:
375g plain flour
1/4 tsp baking powder
1/8 tsp salt
1 tsp mixed spice
Fruit mix (combine together):
175g raisins
175g sultanas
100g ground almonds
120g glazed cherries, chopped
120g mixed peel
90g candied ginger
6 eggs
1 tsp vanilla extract
1/4 tsp rose essence
1 tsp lemon juice
2 tbsp molasses
1 tbsp orange juice
Method:
Preheat oven to 170 degrees Celsius.
Chop all fruits. Mix with ground almond and leave aside.
In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice and molasses and mix well.
Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
Add the mixed fruits into the batter and mix well.
Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes.
Remove cake from oven and turn it onto a wire rack. Turn the cake so that the top side is up and leave it to cool completely.
When the cake has completely cooled, wrap it neatly in greaseproof paper and foil and store in an airtight container for 1 week before icing or cutting the cake.
From Rich fruit cake recipe - Back to Cake recipes page
Back to Homepage
|
