Traditional rich fruit cake
- 500g Asda Mixed Dried Fruit
- 500g sultanas
- 250g currants
- 180ml rum (or brandy or sherry)
- 125g glacé cherries
- 275g plain flour
- 2 tsp ground mixed spice
- 225g butter, softened
- 225g soft brown sugar
- 5 large free-range eggs
- 1 medium orange, zest of
- 1 unwaxed lemon, zest of
- 100g Asda Ground Almonds
- You will also need
- baking paper
- brown paper
- A deep round 23cm cake tin (or a square 20cm cake tin)
Put all the dried fruit (except the cherries) in a large mixing bowl. Pour over 90ml of the liquor, cover with cling film and leave for 24 hours, stirring occasionally.
Line the cake tin with three layers of baking paper and wrap the outside with a double layer of brown paper. Pre-heat the oven to 250C/130C Fan/Gas 2.
Rinse the cherries in warm water and pat dry with kitchen paper. Cut each one in half. Sift the flour and mixed spice together.
Cream the butter and sugar, then add the eggs, one at a time with 1 tbsp of the flour mix, beating well after each addition.
Finely grate the zest from the orange and lemon. Stir into the creamed mixture with the rest of the flour mix, ground almonds, cherries and the diced fruit.
Spoon the mixture into the tin and level out the top. Pat the surface with damp fingertips, but don’t get it wet. Bake for 1 hour, then reduce the oven temperature to 140C/120C Fan/Gas 1 and bake for 3 hours or until a skewer in the centre comes out clean. You can cover the top loosely with foil if the cake is browning too quickly.
Remove the cake from the tin and cool completely on a wire rack (leave the baking paper on). Once cold, wrap in foil or store in an airtight tin. After one week, unwrap the cake and pierce with a skewer. Drizzle over 2 tbsp of the liquor, rewrap and store. Repeat twice over the next two weeks.