Golden fruit cake recipe
Golden Fruit Cake recipe
Ingredients
| 225 g | self raising flour |
| ¼ tsp | salt |
| 175 g | unsalted butter, at room temperature and cut into small cubes |
| 175 g | dark brown sugar, muscovado or demarara |
| 175 g | raisins, seedless |
| 175 g | sultanas |
| 50 g | chopped dried peel |
| 50 g | glacÚ cherries, halved or quartered |
| ½ tsp | ground ginger |
| ½ tsp | ground cinnamon |
| 1 pinch(es) | powdered cloves, optional |
| 3 | medium eggs, lightly beaten |
| 2 tbsp | golden syrup |
| 3 tbsp | rum or brandy, whiskey, sherry, optional |
| 3 tbsp | milk |
Instructions
Preheat the oven to 160░C, 325░F, or Gas Mark 3. Grease and line a 2lb/1Kg loaf tin or an 8 inch round cake tin.
Sieve flour and salt into a bowl. Cream sugar and butter until soft and fluffy. Add the eggs a little at a time and follow with a tablespoon or so of the flour/salt mixture and beat to mix thoroughly. Add remaining flour and the remaining dry ingredients. Beat well. Add golden syrup, and then the dried fruit, and beat with a wooden spoon to distribute fruit fairly evenly.
Add the alcohol of choice (or milk if preferred). The mixture should just drop from a spoon, but if it seems a little dry add another tbsp or more of alcohol (or milk) until the right consistency is achieved.
Spoon the mixture into the prepared tin and bake for about 1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for about 15-20 minutes on a wire rack. Remove from tin and leave to fully cool. Remove lining paper.
Preparation time:
ca. 20 min
easy
n/a
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