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Traditional fruit cake
| Preparation : 20 min | Resting : - |
| Cooking : 1 hr 30 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
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) |
| 1 | Soak the fruit in Brandy overnight. Stirring occasionally. |
| 2 | If using almonds chop finely, using the mini bowl and blade. |
| 3 | Put all ingredients (except soaking fruit) in the Patissier bowl with dough blade. Process until mixed. |
| 4 | Remove 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. |
| 5 | Cook at 170° for 1h30/2h or until a cake tester comes out clean. |
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