Indulge in the rich and flavorful delight of a traditional rich fruit cake. This classic cake is loaded with a variety of dried fruits and spices, soaked in brandy for a burst of flavor. The combination of sultanas, raisins, currants, and glacé cherries creates a texture-rich cake that is perfect for festive occasions or as a special treat. This recipe provides step-by-step instructions for creating this delightful cake. By soaking the dried fruits overnight, you allow them to plump up and absorb the brandy, infusing the cake with their delicious flavors. The mixture of butter, Demerara sugar, apricot jam, treacle, lemon zest, eggs, flour, and spices yields a dense and moist cake that is packed with fruity goodness. Enjoy this rich fruit cake as a centerpiece dessert that is sure to impress your family and friends.
INGREDIENTS:
- 450g/1lb sultanas
- 375g/13oz raisins, chopped
- 225g/8oz currants
- 225g/8oz glacé cherries, quartered
- 250ml/9fl oz brandy, plus extra 1 tablespoon to glaze
- 225g/8oz butter
- 200g/7oz Demerara sugar
- 2 tablespoons apricot jam
- 2 tablespoons treacle
- 1 tablespoon grated lemon zest
- 4 eggs
- 300g/11oz plain flour, sifted
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
PREPARATIONS:
- Put the sultanas, raisins, currants, and cherries in a bowl with the 250ml/9fl oz brandy and soak overnight.
- Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line a deep 23cm/9in round cake tin.
- Using an electric mixer, beat the butter and Demerara sugar in a large bowl until just combined.
- Beat in the apricot jam, treacle, and grated lemon zest.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the soaked fruit, sifted flour, ground ginger, mixed spice, and ground cinnamon alternately into the mixture. Mix until all the ingredients are combined.
- Spoon the cake mixture into the prepared cake tin and smooth the surface. Tap the tin on the bench to remove any air bubbles and level the surface with wet hands.
- Bake for 3 ¼ – 3 ¾ hours or until a skewer inserted into the center comes out clean.
- Brush the surface of the cake with the extra tablespoon of brandy.
- Cover the top of the cake with baking parchment and wrap in a tea towel. Allow the cake to cool completely before turning it out of the tin.
- To store, wrap the cake in a double thickness of greaseproof paper and keep it in an airtight tin. Allow the cake to “mature” for a few days before eating.
YIELD:
- Serves 8-10
SPECIAL INSTRUCTIONS:
- Preheating the oven ensures that the cake bakes evenly at the correct temperature.
- Soaking the dried fruits in brandy overnight allows them to absorb the flavors and become plump.
- Greasing and lining the cake tin prevents sticking and facilitates easy removal of the cake.
- Tapping the tin on the bench helps remove any air bubbles from the batter.
- Leveling the cake surface with wet hands ensures an even and smooth top.
- Covering the cake with baking parchment and wrapping it in a tea towel helps retain moisture during the cooling process.
- Allowing the cake to “mature” for a few days before eating allows the flavors to develop and the cake to become even more delicious.
TIPS:
- Use a good-quality brandy for soaking the dried fruits to enhance the flavor of the cake.
- For a twist, you can substitute or add other dried fruits like dates, figs, or cranberries.
- Serve the rich fruit cake as a festive centerpiece or enjoy it as a special treat with a cup of tea or coffee.
- Decorate the cake with marzipan and royal icing for a traditional finish during the holiday season.
- Store the cake in an airtight container at room temperature for several weeks. The flavors will continue to develop, making the cake even tastier over time.
In conclusion, the rich fruit cake is a delightful and indulgent treat that combines a variety of dried fruits, spices, and brandy-infused goodness. This classic cake is perfect for festive occasions or as a special treat to be enjoyed throughout the year. By following the step-by-step instructions, from soaking the dried fruits and preparing the batter to baking the cake until golden and brushing it with brandy, you can create a dense and moist cake that is bursting with fruity flavors.
The combination of sultanas, raisins, currants, and glacé cherries soaked in brandy creates a texture-rich cake that is complemented by the warmth of spices like ginger, mixed spice, and cinnamon. The addition of butter, Demerara sugar, apricot jam, treacle, lemon zest, eggs, and sifted flour results in a cake that is both decadent and delicious.
Serve the rich fruit cake as a centerpiece dessert or enjoy it as a special treat with a cup of tea or coffee. Its dense texture and flavorful profile make it an excellent choice for any festive occasion. The cake can be stored in an airtight container, allowing it to “mature” for a few days before eating. Over time, the flavors will develop, making the cake even more delectable.
Indulge in the rich and flavorful delight of this classic fruit cake, and savor the wonderful combination of dried fruits, spices, and brandy. It’s a timeless treat that will bring joy to your taste buds and create memorable moments with your loved ones.
