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This recipe makes a very light, soft and moist fruitcake that strikes the perfect balance between fruit and cake. It is very easy to make and is an absolutely ideal accompaniment to a cup of tea.
- 420g mixed dried fruit
- 115g soft brown sugar
- 130g self-raising flour
- 1 teaspoon of ground cinnamon
- 1 teaspoon of mixed spice
- 115g glacé cherries
- 60g mixed peel
- 115g unsalted butter
- 2 whole eggs
- 2 tablespoons black treacle
- A pinch of salt
- 4 tablespoons of brandy
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
- Heat the oven to 170°c.
- Put all of the ingredients except for the brandy into a large mixing bowl and stir everything together.
- Pour the mixture into a loaf tin lined with greaseproof paper or (as we used) a loaf-tin paper-case.
- Put the tin into the oven and bake it for 1 hour and 10 minutes. Check that the cake is cooked by sticking a skewer into the middle of the cake, if the skewer comes out with wet batter on it, put the cake back into the oven for a while. If the skewer comes out clean (or with a few crumbs on it) then the cake is ready.
- Take the fruitcake out of the oven, pour the brandy over it and allow it to cool in the tin for 10 minutes.
- Take the fruitcake out of the tin, and leave it to cool completely to room temperature.
- Slice the cake and eat.