At first glance there seems to be a lot of steps in this recipe, but its actually pretty easy. It's great for all occasions and is a nice treat at Christmas with a bit of marzipan and icing. There are lots of 'cheat' and 'quick' recipes out there but you don't get as good a finish and after a couple of times, this recipe is mastered. Don't forget the treacle though, I still do that sometimes.
Recipe Vitals:
Oven Temperature: 170 degreesC
Baking Time: 4 and a half hours
Ingredients:
Currents- 450g
Sultanas- 175g
Raisins- 175g
Glace Cherries- 50g
Mixed Peal- 50g
Brandy- 10tbsp, give or take
Plain Flour- 225g
Salt- 1/2 tsp
Mixed Spice- 1/2 tsp
Nutmeg- 1/4 tsp
Soft Brown Sugar- 225g
Unsalted Butter- 225g
Eggs- 4, large
Black Treacle- 1 tbsp
Method:
1. Place the fruit in a bowl with the brandy
Putting the fruit in brandy mean that the fruit absorbs lots of the alcohol making the flavour even better. Make sure to shake the bowl occasionally so you get a even consistency of 'brandy-full-fruit'. Don't worry if you think there is too much brandy as lots evaporates in the oven.
2. Leave for 12 hours or so
3. Place all dry mix in a small bowl
4. Cream butter and sugar together in a large bowl
Creaming is a method of getting air into a cake so is therefore a key part of the process. However with todays technology using a whisk works just fine. When the creaming is done the mix should be a
pale yellow and be quite 'light'.
5. Beat the eggs
6. Add the eggs too the butter and sugar
Eggs for me is the most difficult part. Probably best to whisk the mix together as it will curdle very easily. My trick to limit the curdling is to have the whisk on a low setting and then, as you add more egg, turn the whisk up. However if it does start to curdle just add a little flour.
7. Fold the dry mix in
Folding also helps get more air into the cake. When folding you should use a metal spoon and bring it right around the bowl and then slice it down the middle of the mix, then round, then slice through, round, slice, until it has all been mixed together. Its important not to beat it as it knocks the air out. If you are going to have a sneaky taste, best to do it now before you add the fruit.
8. Add fruit and treacle too the butter and sugar mix
I have no tips for treacle, everyone always gets in a sticky mess - that's just the way it is.
9. Line a tin on the inside and outside and fill it with the mix
The outside of the tin has to be covered in parchment because the cake is in the oven for a long time. It needs to be in for a long time so the cake is cooked through, however it will burn on the top if no parchment is there. There also needs to be a small hole in the lid to let the moisture out, other wise your cake will be soggy!
10. Bake
To check if the cake cooked place a knife/cocktail stick into the top and if it comes out clean then it is ready (if not just put it in for another 5-10 minutes).
I didn't make the icing myself it's just simple roll out icing. I then added a bit of glitter to make it sparkle.
To make the decorations I used Sugar Florist Paste and a bit of food colouring with a ordinary paint brush.
Finally I just bought a ribbon and wrapped it around the cake. If the bow doesn't stay in the right place you can stick it down with a bit of icing, however this ribbon worked with me which means I can use it again!
If you have any questions or need any help, don't hesitate to ask. Enjoy
