A no nonsense, moist ruch fruit cake, ideal for marzipanning and icing or eating plain. Sufficient for a round 8" (20cm) or aquare 7" (17.5cm) loose bottom deep tins. Store in an air tight tin, preferably wrapped in tin foil, for best keeping quality. The cake can be fed with a tablepoon of alcahol each week before use. Invert the cake every 2 to 3 days to ensure an even spread of the alcahol. This cake can be baked 2 months before required.
- 10 ounces currants
- 8 ounces golden raisins
- 4 ounces raisins
- 4 ounces chopped candied cherries
- 3 ounces mixed peel
- 1½ teaspoons grated lemon peel
- 2 tablespoons brandy (rum or whisky)
- 7 ounces all-purpose flour
- 1½ teaspoons mixed spice
- 6 ounces soft brown sugar
- 6 ounces softened butter
- 1 tablespoon molasses
- 4 medium eggs
Fruit Cake is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.