ENGLISH FRUIT CAKE RECIPE RECIPES

Steps:

• Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
• In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
• Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
• Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
• Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.

Steps:

• Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
• Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
• Preheat oven to 150°C (130°C fan-forced).
• Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
• Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.