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

Tools

• K beater

Method

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 orange 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 

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