FESTIVE FRUIT CAKE
- 200g white sugar
- 120g butter
- 250ml water
- 1 cup raisins
- 1 cup currants
- 1 cup sultanas
- ½ cup candied peel
- ½ pecan nuts, chopped
- ½ cup dates
- ½ cup crystalized fruit
- ½ cup glace cherries
- 5ml bicarbonate of soda
- 2 eggs, well beaten
- 240g cake flour, sifted
- 1 teaspoon baking powder
- 1ml salt
- 30ml brandy, optional
- 20ml brandy, optional
- 20ml sherry, optional
- Place the sugar, butter and water into a heavy based saucepan and heat gently together until melted.
- Add the raisins, currants and sultanas and bring to the boil.
- Simmer for 20 minutes. Three minutes before the end of the simmering time, add the candied peel, nuts, dates, crystalized fruit and cherries.
- Remove from the heat and whilst still warm, add the bicarbonate of soda.
- Once the mixture is cool enough not to cook the eggs, add the well beaten eggs.
- Mix the flour, baking powder and salt together and fold into the mixture. Lastly add the brandy.
- Spoon the mixture into a 20cm cake tin or 1 litre oven proof bowl lined with foil and sprinkle the top of the mixture light with water.
- Bake at 150C for 1 hour and then reduce the temperate to 12oC and cook for a further 1 – 1.5 hours until cooked through, sprinkling with water at 20 minute intervals.
- Remove from the oven and douse with a mixture of brandy and sherry
Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development. @kimberly_wood_food_stylist