My first tip for fruit cake is for the fruit itself. Toss the fruit and nuts in flour and this should help to stop it all from sinking to the bottom. Shake off all the excess before adding to your cake mix.
Use good quality ingredients in your cake. The better ingredients you put into the cake the better the end results.
You can substitute the alcohol for soaking the fruit with a fruit juice.
Your cake tin should be filled about 2/3’s with cake mix to allow room for rising!
Before removing the cake from the pan to cool, let it rest about 10 minutes in the pan to avoid breakage.
This is a great basic fruit cake. This is the one I come back to time and again, no faffing about and easy to pull together.
100g / 4oz Butter, unsalted
100g / 4oz Dark Muscovado sugar
100g / 4oz Plain flour, sifted
A pinch of salt
2 level tsp of mixed spice
450g / 1lb Mixed dried fruit, soaked overnight in 2 tbsp brandy
40g / 1½oz Glacé fruit, chopped
40g / 1½oz Blanched almonds chopped, (leave out if you don’t like them)
5ml / 1 tsp Black treacle
Finely grated rind of an orange and a lemon, about half of each.
To make this cake cream the butter and sugar together until you get a light and fluffy mixture. Beat the eggs together. Add the egg mixture, a small bit at a time, to the creamed butter and sugar mixture. Make sure to beat well after every egg mix added.
Next, fold in the flour, salt and spices gently. Add the fruit, nuts, treacle and citrus rinds and heap into your greased and lined 6″ round baking tin.
Spread the mix evenly and create a small depression in the middle of the cake. This will help the surface flatten out as it cooks and rises.
Bake this fruit cake for between 2 and three quarters – 3 and one quarter hours in a low oven. Approx Gas 1, 140C (130c for fan oven)
When baked, leave the cake in the tin for about 10 minutes to cool down before turning out onto a cooling rack. When the cake is completely cold, decorate!