On Thursday I made a fruit cake as I was off to see my friends Christine and Nathan. I don’t often make fruit cakes as James doesn’t like them. Can someone explain to me the whole American dislike of fruit cakes – what is all of that about?
Fruit cakes are lovely – and I won’t hear a word said against them. I am going to make another one this week for me to eat all by myself. This fruit cake is mainly fruit with a tiny bit of cake holding it all together – perfect. Obviously you can add any type of dried fruit that you like. I used what I had to hand.
I eat my fruit cake with butter and a slice of cheese – how do you eat yours?
Here is the recipe – go on …. make a fruit cake …..
Fruit Cake: 1kg dried fruit (I used currants, raisins, and dried apricots); 4 tbs whiskey n(you can substitute orange juice here); 50g crystallised ginger; grated rind and juice of a lemon; 300g plain flour; 250g butter; 250g muscovado sugar; 1 tsp ground cinnamon; 2 tsp ground mixed spice; 5 beaten eggs; lots of almonds to decorate.
Soak the dried fruit and lemon rind in the whiskey and lemon juice over night or for an hour if you forget and need to make the cake right there and then! Cream the butter and sugar together in a food mixer until pale and creamy. Mix the flour and spices together. Add some flour and some beaten egg a bit at a time, still beating gently. Add in the dried fruit and any whiskey that hasn’t been absorbed – and the chopped ginger. Mix. Put the mix into a 20cm deep cake tin that you have already greased and lined with baking paper. Arrange the almonds on top in a pretty pattern.
Cook for 3-3.5 hours in an oven set to 140C (275F) or until a skewer comes out clean when stuck in the middle of the cake.
Leave to cool in the tin for 30 minutes to an hour and then cool on a wire rack.
My friend Mike used to make the most lovely fruit cakes with almonds on top when we went to parties or on picnics – hi Mike – I thought about how lovely they were while I was making this one.
N.B. Happy belated birthday to Nathan and Mike 🙂