Traditional rich fruit cake

Traditional rich fruit cake

This recipe has been a Christmas favourite for years – it will keep for up to three months without icing.

By , 21 September 2015
Traditional rich fruit cake
  • Ready in: 300 mins
  • Serves: 20
  • Price: 60p per serving
Nutritional Info
Each 131g serving contains
  • Fat 15
    21%
  • Sat Fat 6.7
    34%
  • Sugar 58
    65%
  • Salt 0.33
    5%
  • Cals 445
    22%
of your reference intake.
Typical energy values per 100g: 1422kJ/340kcal.
Ingredients
  • 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:
  • string
  • baking paper
  • brown paper
  • A deep round 23cm cake tin (or a square 20cm cake tin)
Method
  • 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.