The one and only Serendipity Cake Company rich Christmas Fruit Cake packed with juicy plump vine fruit soaked in brandy, rum or apple juice. This is the only recipe you will ever need for a fruit cake.
24 to 48 hours before baking your cake. measure, quarter and rinse your glacé cherries in boiling water and add to a large bowl, measure out the rest of the fruit ticking them off as you put them in your bowl. Add the brandy, rum or apple juice and mix all the ingredients together with a metal spoon, cover and leave to soak for 24 to 48 hours.
Preparation
2
When you are ready to make your cake, grease and line an 8 inch round or 7 inch square cake tin (sides should measure at least 3 inches).
Cut out a double layer of baking parchment in a disc shape to fit over the top of the cake batter, this helps to keep it from over browning the top of the cake. Cut a vent hole in the middle of this baking parchment to let the steam out when baking. I always do this as a circle so it fit snugly on top of the cake batter.
3
If you have baking belts soak one in water now. If you don't have baking belts cut out 4 layers of brown paper, ensure the length of these are enough to go round the sides of your cake tin, secure these in place with string.
4
Beat your eggs in a bowl and set aside.
5
Measure out your flour and spices into a bowl and set aside
6
Grate your lemon and orange onto a plate. Measure out and chop your almonds and set aside
7
Place your treacle tin and measuring spoon into a bowl of slightly cooled boiled water. Make sure the lid is on tight.
8
Set oven to 140°c or Fan 130°c
Making the cake
9
Beat the butter and sugar together really well, the consistency should be soft and pale and falls easily from a spoon.
10
Add the eggs slowly beating really well in between additions, your mixture shouldn't curdle but if it does add 1 Tblsp of flour from your pre weighed flour and spice mix.
11
Fold in your flour carefully with a metal spoon in a figure of eight. This will ensure you retain as much air in the batter as possible.
12
Add the lemon and orange rind, chopped almonds and treacle and fold into your mixture with a metal spoon
13
Add your pre soaked fruit to the batter and fold in well, making sure you go all the way to the bottom of your bowl.
14
Add your fruit cake batter to your cake tin and smooth the surface so it is flat, put your pre cut parchment discs over the top of your cake batter so they fit snugly.
15
If you have a baking belt secure this around the side of your cake tin, if you are using brown paper make sure it is securely fitted around the side of the tin with string
16
Place in the centre of your oven.
17
All ovens are different and it's worth checking your cake after 3 hours. Place a skewer into the cake and if it comes out clean, your cake is ready. Leave in the tin for 30 mins then cool and wrap up in parchment and foil.
18
Feed your cake twice before you decorate with rum or brandy, re wrapping carefully.
Ingredients
Fruit
200gSultanas
200gRaisins
400gCurrants
100gGlacé Cherries
50gCandied Peel
50gGlacé ginger (optional)
50mlBrandy/Rum or Apple Juice
Cake Batter
250gUnsalted Butter, plus extra for greasing
250gSoft Brown Sugar
250gPlain Flour
5Medium Eggs
¼tspFreshly grated nutmeg
½tspcinnamon
½tspmixed spice
¾tbspBlack Treacle
1tspVanilla Extract
1Grated orange rind
1Grated Lemon rind
75gChopped almonds
Directions
Soaking the Fruit - at least 24 hours before
1
24 to 48 hours before baking your cake. measure, quarter and rinse your glacé cherries in boiling water and add to a large bowl, measure out the rest of the fruit ticking them off as you put them in your bowl. Add the brandy, rum or apple juice and mix all the ingredients together with a metal spoon, cover and leave to soak for 24 to 48 hours.
Preparation
2
When you are ready to make your cake, grease and line an 8 inch round or 7 inch square cake tin (sides should measure at least 3 inches).
Cut out a double layer of baking parchment in a disc shape to fit over the top of the cake batter, this helps to keep it from over browning the top of the cake. Cut a vent hole in the middle of this baking parchment to let the steam out when baking. I always do this as a circle so it fit snugly on top of the cake batter.
3
If you have baking belts soak one in water now. If you don't have baking belts cut out 4 layers of brown paper, ensure the length of these are enough to go round the sides of your cake tin, secure these in place with string.
4
Beat your eggs in a bowl and set aside.
5
Measure out your flour and spices into a bowl and set aside
6
Grate your lemon and orange onto a plate. Measure out and chop your almonds and set aside
7
Place your treacle tin and measuring spoon into a bowl of slightly cooled boiled water. Make sure the lid is on tight.
8
Set oven to 140°c or Fan 130°c
Making the cake
9
Beat the butter and sugar together really well, the consistency should be soft and pale and falls easily from a spoon.
10
Add the eggs slowly beating really well in between additions, your mixture shouldn't curdle but if it does add 1 Tblsp of flour from your pre weighed flour and spice mix.
11
Fold in your flour carefully with a metal spoon in a figure of eight. This will ensure you retain as much air in the batter as possible.
12
Add the lemon and orange rind, chopped almonds and treacle and fold into your mixture with a metal spoon
13
Add your pre soaked fruit to the batter and fold in well, making sure you go all the way to the bottom of your bowl.
14
Add your fruit cake batter to your cake tin and smooth the surface so it is flat, put your pre cut parchment discs over the top of your cake batter so they fit snugly.
15
If you have a baking belt secure this around the side of your cake tin, if you are using brown paper make sure it is securely fitted around the side of the tin with string
16
Place in the centre of your oven.
17
All ovens are different and it's worth checking your cake after 3 hours. Place a skewer into the cake and if it comes out clean, your cake is ready. Leave in the tin for 30 mins then cool and wrap up in parchment and foil.
18
Feed your cake twice before you decorate with rum or brandy, re wrapping carefully.
AuthorAlison TregoningCategoryCakesDifficultyIntermediate
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