Celebration Fruit Cake

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
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Makes: 1 x 20cm (8 inch) round or 18cm (7 inch) square cake
Preparation time: 40 minutes, plus soaking and maturing
Cooking time: 3½ hours
Tools: k beater

Method

  1. Grease and line a 20cm (8 inch) round cake tin. Tie a thick double band of brown paper around the outside of the tin. Stand the tin on a baking sheet, lined with a double thickness of brown paper.
  2. Wash the glacé cherries to remove all the syrup, drain and pat dry with paper towel. Cut into quarters. Place in a large bowl with the currants, raisins, sultanas and candied peel. Pour over the brandy, toss together and leave to stand for 3-4 hours, or overnight, if time allows.
  3. Preheat the oven to 150°C/300°F/Gas 2. Place the butter and sugar in the Kenwood Bowl and using the K-beater starting at speed 2, mix together until light and fluffy.
  4. With the K-beater still turning, gradually add the beaten eggs, a little at a time and continue beating until smooth.
  5. Sift the flour, mixed spice, cinnamon and nutmeg together. On minimum speed gradually add half the flour mixture. Stop mixing, add half the fruit and almonds. Mix on minimum until incorporated.
  6. Add the remaining flour and fruit mixtures. Mix in sufficient barley wine, milk or orangge juice to give a soft dropping consistency. Spoon into the prepared cake tin and level the surface with the back of a metal spoon. Make a slight depression in the centre. This will help to encourage a flat cake, when baked.
  7. Bake in the centre of the oven for 2 hours. Reduce the oven to 140°C/275°F/Gas 1 for 1½ hours, or until cooked. Cover the top with greaseproof paper if it starts to over-brown.
  8. Test the cake to see if it is cooked by inserting a fine skewer into the centre; it should come out clean. The cake should also feel firm to the touch.
  9. Leave to cool in the tin until warm, then turn out onto a wire rack to cool. When completely cold, wrap in greaseproof paper, then in a double layer of aluminium foil. Leave in a cool dry place for 2 weeks to mature, or up to 2 months before applying almond paste and icing.

Cook’s Note The 25cm (10 inch) round cake can only be made with the Kenwood Major. For the 30cm (12 inch) round cake and the 25cm (10 inch) round cake, if you have a Kenwood Chef, use the mixer up to the end of step 4, then transfer the mix to a larger container, such as a clean washing-up bowl and mix the flour, fruit and nuts in by hand. Alternatively make the cake in 2 batches, using the machine and combine them by hand before transferring to the prepared tin.

Baking Times:
For: 15cm (6 inch) round or 12cm (5 inch) square cake

150°C/300°F/Gas 2 for 1½ hours then 140°C/275°F/ Gas 1 for 1-1½ hours

For: 18cm (7 inch) round or 15cm (6 inch) square cake
150°C/300°F/Gas 2 for 2 hours then 140°C/275°F/ Gas 1 for 1-1½ hours

For: 25cm (10 inch) round or 23cm (9 inch) square cake
150°C/300°F/Gas 2 for 2½ hours then 140°C/275°F/ Gas 1 for 1½ hours

For: 30cm (12 inch) round or 28cm (11 inch) square cake
150°C/300°F/Gas 2 for 4 hours then 140°C/275°F/ Gas 1 for 2-2½ hours 

Ingredients

115g (4oz) glacé cherries
325g (12oz) currants
280g (10oz) raisins
325g (12oz) sultanas
115g (4oz) chopped candied peel
45ml (3 tbsp) brandy
250g (9oz) butter, softened
250g (9oz) light brown muscovado sugar
5 eggs, lightly beaten
300g (11oz) plain flour
5ml (1 tsp) ground mixed spice
2.5ml (½tsp) ground cinnamon
2.5ml (½tsp) ground nutmeg
finely grated rind 1 lemon
115g (4oz) whole blanched almonds, roughly chopped
60-90ml (2-3fl oz) barley wine, milk or orange juice

Quantity guide for different sizes of rich fruit cake

15cm (6 inch) round or 12cm (5 inch) square cake
40g (1.oz) glacé cherries
200g (7oz) currants
150g (5oz) raisins
175g (6oz) sultanas
40g (1.oz) chopped candied peel
30ml (2 tbsp) brandy
150g (5oz) butter, softened
150g (5oz) light brown muscovado sugar
2 large eggs, lightly beaten
175g (6oz) plain flour
2.5ml (½ tsp) ground mixed spice
1.25ml (½ tsp) ground cinnamon
1.25ml (. tsp) ground nutmeg
finely grated rind ½ lemon
40g (1½oz) whole blanched almonds, roughly chopped
30ml (2 tbsp) barley wine, milk or orange juice

18cm (7 inch) round or 15cm (6 inch) square cake
65g (2.oz) glacé cherries
225g (8oz) currants
200g (7oz) raisins
225g (8oz) sultanas
65g (2½oz) chopped candied peel
30ml (2 tbsp) brandy
175g (6oz) butter, softened
175g (6oz) light brown muscovado sugar
3 eggs, lightly beaten
225g (8oz) plain flour
2.5ml (½ tsp) ground mixed spice
2.5ml (½ tsp) ground cinnamon
1.25ml (½ tsp) ground nutmeg
finely grated rind ½lemon
50g (2oz) whole blanched almonds, roughly chopped
45-60ml (3-4 tbsp) barley wine, milk or orange juice

25cm (10 inch) round or 23cm (9 inch) square cake
200g (7oz) glacé cherries
625g (1lb 6oz) currants
500g (1lb 2oz) raisins
625g (1lb 6oz) sultanas
200g (7oz) chopped candied peel
60ml (4 tbsp) brandy
500g (1lb 2oz) butter, softened
500g (1lb 2oz) light brown muscovado sugar
9 eggs, lightly beaten
600g (1lb 5oz) plain flour
10ml (2 tsp) ground mixed spice
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground nutmeg
finely grated rind 1½lemons
175g (6oz) whole blanched almonds, roughly chopped
90ml (3fl oz) barley wine, milk or orange juice

30cm (12 inch) round or 28cm (11 inch) square cake
275g (10oz) glacé cherries
1.0kg (2lb 4oz) currants
750g (1lb 11oz) raisins
1.0kg (2lb 4oz) sultanas
275g (10oz) chopped candied peel
90ml (6 tbsp) brandy
750g (1lb 11oz) butter, softened
750g (1lb 11oz) light brown muscovado sugar
14 eggs, lightly beaten
850g (1lb 14oz) plain flour
12.5ml (2. tsp) ground mixed spice
7.5ml (1½ tsp) ground cinnamon
7.5ml (1½ tsp) ground nutmeg
finely grated rind 2 lemons
275g (10oz) whole blanched almonds, roughly chopped
120ml (4fl oz) barley wine, milk or orange juice

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