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Traditional fruit cake

Traditional fruit cake

Preparation : 20 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
Rating :
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Serves 6 :
225 g plain flour
225 g dark brown sugar
225 g butter (soft)
1 tblsp black treacle
4 eggs
1 level tsp mixed spice
1 level tsp cinnamon
¼ tsp nutmeg
225 g sultanas
225 g raisins
225 g currants
75 g glacé cherries
75 g mixed peel
4 tablespoons of Brandy
grated rind of 1 lemon/orange (optional)
75 g almonds (optional)
1Soak the fruit in Brandy overnight. Stirring occasionally.
2If using almonds chop finely, using the mini bowl and blade.
3Put all ingredients (except soaking fruit) in the Patissier bowl with dough blade. Process until mixed.
4Remove lid, scrape down flour residue if necessary. Put soaked fruit into bowl on top of the mix. Pulse until mixed, put in 7”/8” cake pan.
5Cook at 170° for 1h30/2h or until a cake tester comes out clean.


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