Fruit Cake - Tried and Tested

A community recipe by Markella

Not tested or verified by Nigella.com

Print me

Introduction

I have used this recipe for years and it's extremely 'forgiving'. I have tried a few others, but always go back to this one. The quantities I give are for a Medium sized cake

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 10

Metric U.S.

390 grams currants
270 grams sultanas
180 grams raisins
120 grams cherries
120 grams almonds (chopped)
120 grams mixed peel
30 grams lemon zest
300 grams cake flour
1 teaspoon mixed spice
1 teaspoon nutmeg
1 teaspoon cinnamon
240 grams butter
240 grams soft brown sugar
6 medium eggs
brandy

14 ounces Zante currants
10 ounces golden raisins
6 ounces raisins
4 ounces cherries
4 ounces almonds (chopped)
4 ounces mixed peel
1 ounce lemon zest
11 ounces cake flour
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1 teaspoon cinnamon
8 ounces butter
8 ounces soft brown sugar
6 medium eggs
brandy

Method

Fruit Cake - Tried and Tested is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix all the dried fruit together and soak in the brandy overnight (or longer)

Preheat your oven to 120C. Prepare your cake tin by buttering and lining with baking paper.

Mix the butter and sugar well until light in colour and fluffy. Add eggs and mix well. Add the flour a bit at a time. Mix well. Fold in the fruit and add a Tbspn or two of brandy.

Pour into prepared pan and bake for about 3 hours.

Mix all the dried fruit together and soak in the brandy overnight (or longer)

Preheat your oven to 120C. Prepare your cake tin by buttering and lining with baking paper.

Mix the butter and sugar well until light in colour and fluffy. Add eggs and mix well. Add the flour a bit at a time. Mix well. Fold in the fruit and add a Tbspn or two of brandy.

Pour into prepared pan and bake for about 3 hours.

Additional Information

My oven is a bit wonky - so I find that it actually takes quite a bit longer to bake. Sometimes I turn the oven up to about 130C for the first 2 hour sand then down to 120C for the rest.