Classic English Fruit Cake
Classic English Fruit Cake
Serves 10
Ingredients:
- 170g unsalted butter
- 170g light brown sugar
- 4 medium sized eggs
- 100ml apple juice
- 170g sultanas
- 170g raisins
- 170g currants
- 250g plain flour
- 55g ground almonds
- 2 x 15ml tablespoons black treacle
- 1 x 5ml teaspoon mixed spice
- ½ x 5ml teaspoon grated nutmeg
- ½ x 5ml teaspoon freshly ground cinnamon
- 1 x 15ml table spoon bicarbonate of soda
- 55g toasted flaked almonds, chopped
- 255g mixed dried fruit, chopped
- 30g glacé cherries, halved
- 2 – 3 x 15ml tablespoons sherry
Method:
- Pre-heat the Halogen Oven to 140ºC (290ºF).
- Whisk the butter and sugar together until light and fluffy.
- Beat the eggs & add to the butter, a little at a time, beating well between each addition
- Stir in the treacle.
- Sift the flour and dry ingredients together, add the fruit and stir into the butter mixture. Stir in the sherry and add just enough apple juice to moisten.
- Turn the mixture into a deep, 25cm (9 inch) prepared cake tin (ideally a ring shaped tin) and bake in the Halogen Oven for 45 minutes – 1 hour. If cooked, a skewer will come out clean, when inserted into the middle of the cake
- Leave to cool in the tin for 15 minutes before lifting onto a wire rack to cool.
Posted on Mon 26 Oct 2009
