500g glace cherries (some halved others left whole)
250g chopped dried apricots
500g dark brown sugar
500g self raising flour
1tsp baking powder
1 tsp all spice
half tsp ground ginger
half tsp nutmeg
1tbsp black treacle
Entered by Theresa Bourne on 18/12/2013
A rich fruit cake - great for Christmas but also weddings, christening, dedications etc. what ever the celebration this is a deliciously moist fruit cake but be careful about driving after! Decorate with marzipan and royal icing.
- Start at least 2 weeks before you want to marzipan/ ice/ serve. Soak all fruit in 70cl brandy about a week or more before you want to make the cake. Cover with cling film. Shake or stir daily and you can add more brandy!
- Set oven gas 2, 150*c or 130*c fan, 300*f
- Cream butter and sugar util light and fluffy - kenwood great for this. Add eggs and flour and beat well.
- Then add baking powder, spices, teacle and salt but only for a short burst until mixed through.
- Fold in fruit and put into double lined loose bottom 10" cake tin (deep tin).
- Surround tin with either newspaper or brown paper at least 3" above top of tin. Tie with string. Bake for at least 2 and a half hours . Do not check before 2 hours. Can take up to 4 hours but check every half hour. Corked when skewer comes out clean.
- Once cooked skewer all over and spoon brandy over cake ( about 2-3 tbsp) - leave to cool in tin. Turn out when cool.
- Skewer bottom and again use brandy. Wrap tightly in balking paper and cling film/ foil. Store bottom up for one week. Each week feed with brandy and turn over to store until ready to marzipan.
- You can do this for up to a month. Marzipan , ice or serve. You don't need big slices as very rich. Moist and delicious with apricots and cherries as jewels within this dark mix.