Rich Fruit Cake
Rich Fruit Cake is a traditional British recipe for a classic rich fruit cake flavoured with brandy and spices that is suitable as a Christmas or birthday cake but which does not require long storage to mature. The full recipe is presented here and I hope you enjoy this classic British version of: Rich Fruit Cake.
prep time
20 minutes
cook time
225 minutes
Total Time:
245 minutes
Serves:
8
Rating: 
Tags : Spice RecipesBaking RecipesCake RecipesBritish Recipes
This is a rich fruit cake suitable as a
Christmas or birthday cake that does not need maturing (but it does improve if you mature in an air-tight tin for 1 week) and which can be used immediately.
Ingredients:
240g plain flour
1/2 tsp ground
ginger
1/2 tsp ground
mace
240g butter
240g soft dark brown sugar
4 large eggs, beaten
2 tbsp brandy
finely-grated
zest of 1 lemon
240g currants
240g seedless raisins
240g sultanas
120g small glacé cherries, halved
120g mixed peel, chopped
60g nibbed
almonds
Method:
Sift together the four and spices into a large bowl. In a separate bowl cream together the butter and sugar with a wooden spoon until light and fluffy. Add the egg to the creamed mix 1 tbsp at a time, beating thoroughly to combine after each addition (if the mixture shows signs of curdling add 2 tbsp sifted flour).
Using a metal spoon lightly fold in the flour, alternating with the brandy, then add the lemon zest, fruit and nuts. Mix thoroughly to evenly distribute the fruit through the batter. Prepare either a 20cm diameter round cake tin or an 18cm square cake tin. Cut a double strip of greaseproof (waxed) paper that's long enough to line the insides of the tin and which is 5cm deep. Make a 2cm fold lengthwise in this and snip at intervals then cut two paper sections for the base. Grease the tin then fit the first paper section in the base. Now add the side piece, folding over the cut sections into the base then add the second base piece on top. Grease the lining then tie a band of brown paper around the outside of the tin with string.
Turn the batter into the prepared cake tin, ensuring you push it well into the corners. Use a rubber spatula to take all the mixture from the bowl. With the back of a spoon form a slight hollow in the centre of the mixture (this will prevent uneven rising). Place the tin on a baking tray lined with brown paper or newspaper then place in an oven pre-heated to 140°C and bake for 225 minutes. If, during this time, the cake shows signs of browning too quickly cover the top with a sheet of greaseproof paper and reduce the oven temperature to 130°C for the final hour of cooking.
When the cake is done the top will be nicely browned and a skewer inserted into the centre of the cake will emerge cleanly. If the cake is done, remove from the oven and allow to cool in the tin for a few minutes before carefully turning out onto a wire rack to cool completely. When cold slice and serve.
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