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Fruit Cake

Makes: 1 Cake  Oven: 180 °C / 350 °F
Preparation Time: 2 hours  Baking Time: 35 – 40 minutes

Ingredients

420 g Cake Flour ( 3½ Cups )
3 ml Salt ( ½ tsp )
125 ml Sugar ( ½ Cup )
5 ml Bicarbonate of Soda ( 1 tsp )
5 ml Mixed spice ( 1 tsp )
5 ml Cinnamon ( 1 tsp )
3 ml Nutmeg ( ½ tsp )
125 g Margarine/Butter
10 g Anchor Instant Yeast ( 1 packet )
250 ml Lukewarm water ( 1 Cup )
60 ml Brandy ( ¼ Cup )
2 Large eggs, beaten
5 ml Almond Essence ( 1 tsp )
60 ml Mixed peel ( ¼ Cup ) or mixed fruit cake mix
75 g Seedless raisins ( 125ml ) and chopped nuts
( 125ml ), cherries and glacé fruit to decorate, sugar water glaze to brush

Sugar Water Glaze

Mix 125 ml (½ Cup) sugar with 60 ml (¼ Cup) water.
Bring to the boil. Cool and use to glaze.

Method

  1. Mix flour, salt, sugar, bicarbonate of soda and spices together and rub the margarine in with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Mix the lukewarm water, beaten egg and almond essence together and add to the flour mixture to form a batter.
    Mix the dough well for 5 minutes until well developed.
  3. Cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down whilst adding the mixed peel, raisins and nuts. Work until the fruit is distributed throughout the dough.
  5. Place the dough into a greased 20 cm-round-cake tin, cover with greased plastic and rise in a warm place for
    25 – 30 minutes. Decorate with nuts, cherries and glacé fruit.
  6. Bake in a preheated oven at 180 ºC / 350 ºF for 35 – 40 minutes, or until golden brown. Brush top and sides with a sugar water glaze. Cool and cover well with glad wrap.

Fruit Cake