Recipes
Great Britain Ingredients (24 Servings)
- 225 g sultanas
- 2 tablespoons brandy
- 110 g pecan nuts (or walnuts)
- 110 g glace pineapple, roughly chopped
- 175 red, green and yellow glace cherries, roughly chopped
- 110 g candied peel
- 50 g angelica, chopped small
- 50 g crystallised ginger, chopped small
- The grated zest of 1 medium orange and
- the grated zest of 1 medium lemon
- 225 g margarine
- 225 g caster sugar
- 4 medium eggs (290 g)
- 280 g plain flour, sifted
Nutritional values (per serving)
Directions
Grease a 20 cm round cake tin or an 18 cm square tin and line with a double thickness of greaseproof paper. Begin the night before by placing the sultanas and brandy in a large mixing bowl. Cover and leave overnight. Next day, pre-heat the oven to 170 °C. Add the rest of the nuts, fruit and peels to the sultanas. In a separate large bowl, whisk the margarine and sugar until pale and fluffy. Beat the eggs in another bowl and gradually add them to the sugar mixture, whisking well after each addition. Then lightly fold in the sifted flour, fruit, nuts etc. Now transfer the mixture to the tin, levelling it off with the back of a spoon and place the tin in the oven so the top of it is more or less in the centre.
Bake the cake for one hour at 170 °C. Then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to 150 °C for a further 2 hours. When it’s done it will shrink away from the sides of the tin and be springy in the center.
Nutrition Tips
Add 1 teaspoon mixed spice to the batter, and/or a layer of icing when cool. You can leavee this cake in the tin till it's absolutely cold the peel off the papers and wrap it in double greaseproof paper before storing in an airtight tin. This cake contains half the potassium of a traditional fruit cake.