INGREDIENTS FRUIT CAKE RECIPES

Steps:

• 1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
  2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
  3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
  4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
  5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
  6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
  7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

Steps:

• Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.
• Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.
• Preheat the oven to 140C/275F/Gas 1.
• Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.
• Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.
• When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.