Celebration (Xmas) Fruit Cake

Name: Celebration (Xmas) Fruit Cake
Yield: 8”square, 5”deep tin, or split !!
Cuisine: British
Ingredients: Dry Stuff; 350 grams Plain Flour; 2 teaspoon Cinnamon; 2 teaspoons Mixed Spice; Fruits; 110 grams Chopped Candied Peel; 110 grams Glacé Cherries, cut in half; 2 Lemons Grated rind of; 2 Oranges, Grated rind of; 1 Kilogram Dried Fruits, (500grams sultanas, 500grams Seedless Raisins); Nuts (Optional!!); 110 grams Almonds; 110 grams Walnuts; 110 grams Hazelnuts; Wet Stuff; 4 large or 5 medium Eggs; 2 tablespoons Brandy/Rum Or Milk !; Sticky Stuff; 300 grams Butter (or best Margarine); 300 grams Moist Dark Brown Sugar; 3 level tablespoons Black Treacle(or Golden Syrup)

Amazing Lady ( Grace) @cook_12096521

West Drayton

A recipe I have developed over a few years. This has been used for Weddings, Christenings as well as Christmas and other celebrations. It takes a bit of time to prepare and cook, but well worth it!!

Amazing Lady ( Grace) @cook_12096521

West Drayton

A recipe I have developed over a few years. This has been used for Weddings, Christenings as well as Christmas and other celebrations. It takes a bit of time to prepare and cook, but well worth it!!

Saved

Ingredients

8”square, 5”deep tin, or split !!

Dry Stuff
350 gramsPlain Flour
2 teaspoonCinnamon
2 teaspoonsMixed Spice
Fruits
110 gramsChopped Candied Peel
110 gramsGlacé Cherries, cut in half
2Lemons Grated rind of
2Oranges, Grated rind of
1 KilogramDried Fruits, (500grams sultanas, 500grams Seedless Raisins)
Nuts (Optional!!)
110 gramsAlmonds
110 gramsWalnuts
110 gramsHazelnuts
Wet Stuff
4large or 5 medium Eggs
2 tablespoonsBrandy/Rum Or Milk !
Sticky Stuff
300 gramsButter (or best Margarine)
300 gramsMoist Dark Brown Sugar
3level tablespoons Black Treacle(or Golden Syrup)

Saved

Steps

1

Prepare tins as follows. Double layer of grease proof paper, draw around the bottom of your tin. Grease paper, then cut to draw line, fit to bottom of tin.
2

Double layer of grease proof paper, enough to go around sides of tin. Grease and fit to sides of tin, overlapping the bottom layer
3

In a very large pan or bowl, mix all the dried fruits, rind of oranges and lemons, candied peel, cherries. Plus all the various nuts. Mix until evenly distributed.
4

In a bowl, cream the butter, sugar and Black Treacle together.
5

In another bowl, put the plain flour, cinnamon, mixed spices and salt. Use a whisk to gently mix it all until even.
6

Break the eggs into a measuring jug or large cup, add Brandy/ Rum or milk and whisk lightly.
7

Adding a little at a time, add egg mix and flour mix to the butter- sugar mix and combine until all has been used and smooth.
8

Add this mix into the fruit- nut mix in the large bowl, mixing until everything is coated and even. The mix should be sticky and not very wet.
9

Adding a bit at a time, put mix into your selected tins to 3/4 full. Dip your hand into a bowl of clean water and smooth down the cake mix, until raised slightly at the sides, gentle dip in the middle. (The cake will rise more in the center and you will end up with a level top!) Don’t worry if there is a small puddle, this will stop the top burning!
10

Cook in a moderate oven(mark3. 160C. 325deg) for about 1 1/2 hours. Then turn down heat to Mark1-2, 140-150 C, 275-300deg, for a further two hours.
11

Leave in tin about 30 minutes to cool. Then take out of the tin gently, into a wire rack to finish cooling completely before taking off the paper.
12

This cake can be stored in an air-tight container for several weeks, or frozen, if required!
13

If keeping for Xmas, a little Brandy or Rum, dribbled over the top, after piercing with a cocktail stick, after a month or so, then reseal.