Foolproof Fruit Cake Recipe

Foolproof Fruit Cake Recipe

Ingredients: Makes one 23 cm / 9 in cake

225 g/8 oz butter or margarine

200g/7 oz caster (superfine) sugar
175 g/6 oz currants
175 g/6 oz sultanas (golden raisins)
50 g/2 oz chopped mixed (candied) peel
75 g/3 oz stoned (pitted) dates, chopped
5 ml/1 tsp bicarbonate of soda (baking soda)
200 ml/7 fl oz/scant 1 cup water

75 g/2 oz glace (candied) cherries, chopped
100 g/4 oz/1 cup chopped mixed nuts

60 ml/4 tbsp brandy or sherry

300g/11 oz plain (all-purpose) flour
5 ml/1 tsp baking powder

A pinch of salt
2 eggs, lightly beaten

Method:

Melt the butter or margarine, then stir in the sugar, currants, sultanas, mixed peel and dates. Mix the bicarbonate of soda with a little of the water and stir into the fruit mixture with the remaining water. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally. Cover and leave to stand overnight.


Grease and line a 23 cm/9 in cake tin (pan) and tie a double layer of greaseproof (waxed) or brown paper to stand above the top of the tin. Stir the glace cherries, nuts and brandy or sherry into the mixture, then stir in the flour, baking powder and salt. Stir in the eggs. Spoon into the prepared cake tin and bake in a preheated oven at 160C/ 325F/gas mark 3 for 1 hour. Reduce the oven temperature to 140C/275F/gas mark 1 and bake for a further 1 hour. Reduce the oven temperature again to 120C/250F/gas mark 1/2 and bake for a further 1 hour until a skewer inserted in the centre comes out clean. Cover the top of the cake with a circle of greaseproof or brown paper towards the end of the cooking time if it is over-browning. Allow to cool in the tin for 30 minutes, then turn out on to a wire rack to finish cooling.

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