Basically any type of cake is easy to make so long as you have the balance of basic ingredients right, but the other secret is the love for making cakes that flows
down your arms into the fingers and then into the cake with ‘a prayer and a wish’ but unfortunately that’s an ingredient you cannot buy or that I can pass onto you.
So I hope this recipe works out well for you as it has always done for me in the past and if you’re not sure about anything just let me know, this recipe will make a cake of just over 2 kilograms but if you want the cake to be
a bit bigger, then just adjust the recipe ingredients proportionately.
Grams / Ingredients
320 grams Raisons
320 grams Sultanas
320 grams Currants
200 grams chopped glace cherries
100 grams mixed peel
Zest and juice half of a lemon
Zest and juice half of an orange
One wine glass Brandy
One wine glass Whisky
One wine glass Guinness
Preparation / method
At least one MONTH or more before making the cake start preparation of the fruits
First wash the raisons, sultanas, currants and set them to one side to drain, even if the packet says washed and cleaned still wash them then wash and drain the cherries
to remove any sticky juice, no need to wash the mixed peel:
When dry mix all the fruits together with the zests and juices of the lemon and orange and
tip into a plastic sealable container like Tupperware, pour the Brandy, Whisky and Guinness over the fruit and mix it all together then seal the container tight and store in a cool dry place for one week, but each day just toss the fruit mixture around in
the container so the fruit becomes coated with the alcohol, DO NOT open the container, after about a week the fruit will have absorbed most of the alcohol and become swollen:
180 grams soft dark brown sugar (Barbados sugar is best)
180 grams quality Butter
Few drops Almond essence
Few drops Vanilla essence
1 tablespoon Black treacle
Place the brown sugar and butter into a mixing bowl and cream together with a food mixer until it becomes light and fluffy, then add in the essences and the black treacle and mix together:
225 grams whole eggs (this is equal to about 5 medium eggs)
Crack and beat the eggs together so that the yolks are broken, then slowly mix into the batter a little at a time so as to be completely incorporated, (do not over mix at this stage)
226 grams bread flour
1 teaspoon mixed spice
100 grams ground Almonds
Sift the flour and mixed spice
together, then mix with the ground almonds and fold gently into the batter mixture until smooth.
Finally give the fruit one more toss around in the container
and add it all and any remaining alcohol into the batter mixture, normally I do this with my hand adding my prayer and wish, it also gives for a smother homogenous mixture:
Now the mixture is ready for going into a prepared cake tin of your choose ready for baking at 170 degrees Celsius
But before going into the oven decorate the top of the cake mixture with a variation of Nuts and cherries of your own choose
Re the butter: I prefer to use unsalted Butter as it gives a better volume to the sugar butter batter since salt retards creaming volume, but use salted butter if that’s
what you prefer; I said quality butter meaning one that has a good creamy flavour, my favourite butter was always Lurpak
Re the Flour:
As you will see I said Bread Flour the reason being that it adds strength to the overall mixture, but note that you do not need to add any baking powder otherwise it could
make the cake dome when baking and you want to have the baked cake as level as possible
Re baking tin preparation:
When lining the tin for the mixtures first cut 3-4 circles of newspaper and lay them in the base of the tin, then do the same thing by cutting 3-4 strips of newspaper
to go round the inner circumference of the tin, and then line it in the same way with single layers of greaseproof paper.
The newspaper helps to protect the cake from scorching during baking
resulting in a moister cake
When you start mixing the cake set the oven temperature to 180 degrees Celsius to begin with so that you have a solid heat, and then when you put the cake in the oven reduce the temperature to 170 degrees Celsius, the cake should be
baked in the middle of the oven, I’m guessing that you use an electric oven in which case it gives a dry heat so suggest that you do what is done in the trade and put a small oven proof dish of water on the base of the oven when baking in this way it
gives humidity into the oven.
Obviously every oven is different so the baking time of the cake can somewhat differ but would most likely take about (One and
a half hours) I can tell when a cake is baked just by the touch of my fingers by gently pressing down on the top of the cake, but if you’re unsure then use that age old method of a meat skewer push it into the cake and if it comes out clean it’s
Once the cake is baked leave it to cool down over night and then wrap it in greaseproof paper and tin foil and keep it in a dry cool place until you
are ready to decorate the cake, if you still want to lace the cake with more alcohol then do it in your normal way as it will certainly enhance the flavour.
you will note that the amount of fruit to batter is very high this is normal for an extra rich fruit cake where the fruit is almost twice the volume of that of the batter.