The Best Ever Moist Fruit Cake
- Replies 3
I want to share the recipe for a fruit cake that I have been making for 40 years
I've made it every year for Christmas decorating the top with Almonds and Cherries I have also used it as a wedding cake , covering it in Royal icing.
Ingredients
Fruit Marinade mixture
Cover with a lid and place in a dark cupboard, I leave in in my pantry
Leave for at least 4 weeks if possible 6 weeks and mix weekly.
I have left it marinate for one day still turns out great but amazing when left for 4 weeks
To make the cake.
Ingredients
250g butter melted
5 eggs lightly beaten
2 1/2 cups plain flour
Almonds to decorate (optional)
Red glazed cherries to decorate ( optional)
Fruit Marinade mixture.
Method
1 . Grease and lightly flour a 23 cm cake pan. Cut out double layer of baking paper to fit perfectly on base of pan .
2. Use your hands to mix in half the butter, eggs and flour. When mixed through add remaining butter, eggs and flour.
Mix thoroughly through to break up any clumps of fruit
3. Pour into prepared pan. Spread evenly.
Decorate top with blanched Almonds abd Cherries if desired
4 . On a baking tray lay around 4 pieces of newspaper.
5 . Place cake on top of newspaper then get another 2 sheets of newspaper, or baking paper fold in half and wrap around the cake pan . It should come above the pan. The paper is to protect the cake from cooking too fast and the fruit burning. SEE PICTURE BELOW
5. Cook in a slow oven 3 1/2 hours.
6. Take out of oven. Leave on tray. Sprinkle the top with a little scotch then cover immediately with a double layer of foil and seal around cake pan.
7. Then Cover with a bath towel folded in half. Leave to cool over night
Step 6 and 7 you have to follow as we want the cake to cool slowly.
Note : I use Scotch but you can use either brandy, sherry or Grand Marnier.
YOU can use either a round or square pan. I find a square cake is easier to slice
After it has cooled store in an airtight container.
This cake is also amazing served with custard.
I know there is alot of steps but it isn't as hard as it looks .
Mixture can be doubled.
PICTURE BELOW IS JUST TO SHOW WHAT I MEAN ABOUT WRAPPING PAPER AROUND CAKE PAN
I've made it every year for Christmas decorating the top with Almonds and Cherries I have also used it as a wedding cake , covering it in Royal icing.
Ingredients
Fruit Marinade mixture
- 3 1/2 cup (500g) sultanas
- 1 1/4 cup (180g) currants
- 1 1/4 cup (180g) raisins, chopped
- 3/4 cup (125g) chopped dates
- 3/4 cup (125g) chopped prunes
- 1/2 cup (125g) chopped glace apricots
- 2 medium apples, peeled, grated
- 2/3 cup (220g) fig jam
- 1 tablespoon grated orange rind
- 1/4 cup (70ml) orange juice
- 1 tablespoon grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1 1/4 cup (250g) firmly packed brown sugar
- 1 tablespoon mixed spice
- 1 cup (250ml) scotch ( see note below)
Cover with a lid and place in a dark cupboard, I leave in in my pantry
Leave for at least 4 weeks if possible 6 weeks and mix weekly.
I have left it marinate for one day still turns out great but amazing when left for 4 weeks
To make the cake.
Ingredients
250g butter melted
5 eggs lightly beaten
2 1/2 cups plain flour
Almonds to decorate (optional)
Red glazed cherries to decorate ( optional)
Fruit Marinade mixture.
Method
1 . Grease and lightly flour a 23 cm cake pan. Cut out double layer of baking paper to fit perfectly on base of pan .
2. Use your hands to mix in half the butter, eggs and flour. When mixed through add remaining butter, eggs and flour.
Mix thoroughly through to break up any clumps of fruit
3. Pour into prepared pan. Spread evenly.
Decorate top with blanched Almonds abd Cherries if desired
4 . On a baking tray lay around 4 pieces of newspaper.
5 . Place cake on top of newspaper then get another 2 sheets of newspaper, or baking paper fold in half and wrap around the cake pan . It should come above the pan. The paper is to protect the cake from cooking too fast and the fruit burning. SEE PICTURE BELOW
5. Cook in a slow oven 3 1/2 hours.
6. Take out of oven. Leave on tray. Sprinkle the top with a little scotch then cover immediately with a double layer of foil and seal around cake pan.
7. Then Cover with a bath towel folded in half. Leave to cool over night
Step 6 and 7 you have to follow as we want the cake to cool slowly.
Note : I use Scotch but you can use either brandy, sherry or Grand Marnier.
YOU can use either a round or square pan. I find a square cake is easier to slice
After it has cooled store in an airtight container.
This cake is also amazing served with custard.
I know there is alot of steps but it isn't as hard as it looks .
Mixture can be doubled.
PICTURE BELOW IS JUST TO SHOW WHAT I MEAN ABOUT WRAPPING PAPER AROUND CAKE PAN
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