Cakes Recipes - Rich Fruit Cake

Ingredients

• 140g currants

• 170g raisins

• 50g sultanas

• 55g glace cherries, halved

• 3 sweet sherry

• 17g butter

• 200g dark brown sugar

• 2 size 1 eggs, at room temperature

• 200g plain flour

• 10ml baking powder

• 10ml each ground ginger, allspice, and cinnamon

• 15ml golden syrup

• 15ml milk

• 55g mixed peel

• 115g chopped walnuts

For topping decoration

• 120ml orange marmalade

• crystallized citrus fruit slice

• glace cherries

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Method:

1. A day in advance, combine the dried fruit and cherries in a bowl. Stir in the sherry, cover and soak overnight.

2. Preheat the oven to 150'C/300"F/Gas 2. Line and grease a 23 x 8cm/9 x 3in spring form tin with greaseproof paper. Place a tray of hot water on the bottom of the oven.

3. Cream the butter and sugar. Beat in the eggs, 1 at a time. Sift the flour, baking powder and spices together three times. Fold into the butter mixture in three batches. Fold in the syrup, milk, dried fruit and liquid, mixed peel and nuts.

4. Spoon into the tin, spreading out so there is a slight depression in the centre. Bake for about 2'h-3 hours. Cover with foil when the top is golden to prevent over-browning. Cool in the tin on a rack.

5. Melt the marmalade over a low heat, then brush over the top of the cake. Decorate with the crystallized citrus fruit slices and glace cherries.