Friday, 24 August 2018

The best fruitcake

"my policy on cake is pro having it and pro eating it."
(Boris Johnson)


It really needs no introduction...Its spicy and moist and everything a good fruit cake should be. Serve with a cup of tea, to achieve perfection!


4 medium eggs
1 tsp mixed spice
1 pinch dried ginger
1 tbsp black treacle
1 tsp golden syrup
120 ml strong Earl Grey tea (made with approximately 4 tea bags)
8 oz butter
8 oz dark brown sugar
10 oz self raising flour
8 oz dried mixed fruit (eg 2 oz sultanas, 2 oz raisins, 2 oz dried apricots, 2 oz dried currents)
3 oz glace cherries
Caster sugar (for sprinkling on top)


1.   Make up a strong mixture of Earl Grey tea. Soak the fruit and the cherries overnight in the tea.

2.   Pre-heat the oven to 150 degrees centigrade. Cream the butter and sugar together.

3.   Add the black treacle and golden syrup and mix well.

4.   Sieve the flour. Add the eggs one at a time with a small amount of flour and mix well. Add the rest of the flour, the mixed spice and ginger and mix until everything is combined.

5.   Fold in the fruit.

6.   Transfer the mixture into a prepared cake tin. Bake for 1 hour and then reduce temperature to 140 degrees centigrade and bake for another 25 minutes, or until a skewer comes out clean.

7.   Allow to cool a little, remove from tin and transfer to cooling rack. When cool, sprinkle with caster sugar and serve.


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