Rich fruit celebration cake

  • Total Time

    3h 0m
    • Prep Time

      30m
    • Bake Time

      2h 30m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

2 Reviews

5 star rating

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This moist, rich cake is perfect for all special occasion, it is delicious on its own or covered with marzipan and sugar paste or royal icing.

Method

  1. Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.

  2. Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.

  3. Preheat the oven to 140°C (120°C fan, gas mark 1). Ensure all the ingredients are at room temperature.

  4. Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.

  5. Add the treacle and mix well, then add the eggs and mix again.

  6. Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid, the glacé ginger and vanilla extract.

  7. Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.

  8. To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.

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Reviews

  1. 5 star rating

    What size tin would you need for this cake. Also approximately how long would it need to be baked for?
    ________________________________________________

    We would recommend baking this cake in either a deep 6" cake tin or 8" cake tin. Bake for between 3½ hours - 4 hours

    Happy Baking!

  2. 5 star rating

    This is one of the best fruit cake recipe I have ever made. It’s packed with fruit and it seems the longer you keep it the better it tastes . I tend to pop a piece of foil over the top when at the end of cooking to stop the top burning. Also make sure all fruit is in the mixture in the Tim and not poking out anywhere over the edge . They will catch the heat and not taste nice .

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