Rich Fruit Cake

Ingredients :
50g glace cherries
45ml brandy
850g fruit cake mix
50g almonds
225g cake flour
2ml salt
2ml mixed spice
1ml freshly grated nutmeg
225g unsalted butter
225g sugar molasses
4 extra large eggs
15ml molasses
Grated rind of 1 lemon
Grated rind of 1 orange

Method:
Rinse the cherries in a strainer to remove the syrup, allow to dry then finely chop them.
Add the fruit cake mix and mix well.
Sprinkle the brandy over and give the fruit another mix, cover and leave standing overnight.
Finely chop the almonds and put to one side.
Grease a cake tin of about 20cm in diameter then cover the bottom and sides with grease-proof paper.
Tie a double layer of brown paper around the outside of the cake tin.
Sift the cake flour, salt and spices together the following day.
Cream the butter and sugar until light and smooth.
Beat the eggs and work it into the butter mixture, a bit at a time.
In between, fold some of the flour mixture into the butter mixture if it appears that the butter/egg mixture wants to separate.
Fold the remaining flour mixture in, a little at a time.
Fold in the fruit mix, almonds and the rest of the ingredients.
Transfer the mixture into the cake baking tin and smooth over the top, until even.
Cover the cake with a double-layer of grease-proof paper with and pierce a little hole in the middle.
Place the cake on a double layer of brown paper on the bottom rack of the oven and bake for about 4½ hours in a preheated oven at 140C.
Toe test if the cake is done, pierce the cake with a knitting needle, skewer (or other testing implement) and if the needle comes out dry, then the cake is done.
Allow the cake to cool off in the tin for about half an hour.
Tip the cake onto a cooling rack and sprinkle some brandy or rum over, when the cake has completely cooled.
If the cake is wrapped in grease-proof paper, it could keep for about 6 months in the cupboard or up to a year in a freezer.

recipe fruit cake baking