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Golden Fruit Cake
A light fruit cake with that extra taste of luxury
Ingredients
| 225 g | self raising flour |
| 1/4 tsp | salt |
| 175 g | unsalted butter, at room temperature and cut into small cubes |
| 175 g | dark brown sugar, muscovado or demarara |
| 175 g | raisins, seedless |
| 175 g | sultanas |
| 50 g | chopped dried peel |
| 50 g | glacé cherries, halved or quartered |
| 1/2 tsp | ground ginger |
| 1/2 tsp | ground cinnamon |
| 1 pinch(es) | powdered cloves, optional |
| 3 | medium eggs, lightly beaten |
| 2 tbsp | golden syrup |
| 3 tbsp | rum or brandy, whiskey, sherry, optional |
| 3 tbsp | milk |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat the oven to 160°C, 325°F, or Gas Mark 3. Grease and line a 2lb/1Kg loaf tin or an 8 inch round cake tin.
Sieve flour and salt into a bowl. Cream sugar and butter until soft and fluffy. Add the eggs a little at a time and follow with a tablespoon or so of the flour/salt mixture and beat to mix thoroughly. Add remaining flour and the remaining dry ingredients. Beat well. Add golden syrup, and then the dried fruit, and beat with a wooden spoon to distribute fruit fairly evenly.
Add the alcohol of choice (or milk if preferred). The mixture should just drop from a spoon, but if it seems a little dry add another tbsp or more of alcohol (or milk) until the right consistency is achieved.
Spoon the mixture into the prepared tin and bake for about 1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for about 15-20 minutes on a wire rack. Remove from tin and leave to fully cool. Remove lining paper.
Sieve flour and salt into a bowl. Cream sugar and butter until soft and fluffy. Add the eggs a little at a time and follow with a tablespoon or so of the flour/salt mixture and beat to mix thoroughly. Add remaining flour and the remaining dry ingredients. Beat well. Add golden syrup, and then the dried fruit, and beat with a wooden spoon to distribute fruit fairly evenly.
Add the alcohol of choice (or milk if preferred). The mixture should just drop from a spoon, but if it seems a little dry add another tbsp or more of alcohol (or milk) until the right consistency is achieved.
Spoon the mixture into the prepared tin and bake for about 1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for about 15-20 minutes on a wire rack. Remove from tin and leave to fully cool. Remove lining paper.
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Comments by other users
If wished, soak the dried fruit in the brandy or sherry for at least 30 minutes but preferably longer for improved flavour. You may need to add a little extra liquid to the mixture to obtain the correct consistency but do not add any more alcohol. Orange juice or milk will be valid alternatives.
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consuelo
29/08/2010 21:52 o'clock