Rich fruit cake recipe
Rich fruit cake recipe
INGREDIENTS
METHOD
Preheat the oven to slow (150°C/130°C fan-forced). Line base and sides of cake pan/s with 2 layers brown paper and 2 layers baking paper, bringing paper 5cm above the edge of the pan.
Mix fruit, marmalade and brandy in a large bowl. Beat butter, rind and sugar in a bowl with an electric mixer until just combined; beat in eggs, one at a time, until just combined between additions. Stir butter mixture into fruit mixture; mix in sifted flour and spice.
Push small spoonfuls of mixture into the edge of the prepared pan then spread the remaining mixture into the pan. Tap pan firmly on bench to settle mixture. Level the top of the cake with a wet spatula.
Bake in a slow oven for the time given in chart.
To test if cake is cooked, gently push the blade of a sharp-pointed vegetable knife straight through the centre of the cake to the base of the pan. Withdraw the knife slowly. If there is uncooked mixture on the blade, bake for a further 15 minutes before testing again.
Snip the paper lining level with the top of the cake. Turn cake upside down onto a sheet of foil; wrap cake and pan tightly in foil. Cooling cake upside down will make the cake sit flat for decorating.
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