Golden fruit cake recipe
Golden Fruit Cake recipe
|225 g||self raising flour|
|175 g||unsalted butter, at room temperature and cut into small cubes|
|175 g||dark brown sugar, muscovado or demarara|
|175 g||raisins, seedless|
|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|
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.
ca. 20 min
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