TRADITIONAL RICH FRUIT CAKE

TRADITIONAL RICH FRUIT CAKE

150g (5oz) glace cherries
350g (12oz) plain flour
300g (10oz) currants
500g (1lb 2oz) sultanas
150g (5oz) raisins
100g (4oz) mixed peel
100g (4oz) chopped mixed nuts
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp vanilla or almond essence
grated rind 1 unwaxed lemon
grated rind 1 unwaxed orange
300g (10oz) butter
300g (10oz) light muscovado sugar
6 medium eggs
you will need
20cm square or 23cm round cake, greased and double lined with baking parchment
Set the oven at 150c/130fan/gas2.
Halve, rinse and dry the cherries, then place them in a large mixing bowl with the flour (reserve 1-2 tbsp ) and everything except the butter, sugar and eggs.
In an other large bowl beat the butter and sugar until light, creamy and pale in colour. Beat the eggs, and gradually whisk into the butter and sugar beating well after each addition. Add the reserved 2 tablespoons of flour which will help prevent it curdling. Mix the butter and sugar mixture into the dried fruit, stirring well t0 ensure that everything is well mixed, the spread into the baking tin and smooth the top .
Place in the centre of the bowl and bake for 30 minutes, then reduce the oven temperature to 1140c/fan120c/gas 1 and continue to cook for a further 3 hours (double check) until dark golden and firm to the touch. Leave the cake to cool completely in the tin. then turn out.
To test if a cake is baked; it should feel firm, have begun to shrink from the side of the tin, and a skewer inserted in the centre should come out cleanly. If any sticky cake mixture is on the skewer return the cake to the oven to continue cooking.

Recipe and photo by Yvette Cilliers Munroe