How to Make a Rich Fruit Cake (Also Known as a Christmas Cake)

---

FEEDING THE CAKE

A FRUIT CAKE is very rich and is a great cake for celebrations; weddings, anniversaries, birthdays. If you prefer a lighter cake with fruit then I would recommend the delicious Dundee cake.

Tip If you can, try to use baking spread or spreadable butter rather than margarine. Baking spread or spreadable butter gives a much better flavour and texture to the cake.

INSTRUCTIONS

THE NIGHT BEFORE YOU START BAKING!!!!!!

The night before, put the correct measures of the following ingredients into a bowl, cover with wrap/cling film and leave to soak overnight or for a couple of days:

• Currents
• Sultanas
• Raisons
• Glacier Cherries (optional)
• Mixed peel
• Orange& lemon zest
• Brandy or port

READY TO BAKE?

Step 1

• Ensure your oven rack is moved to the 1^st lowest position from the bottom
• Place your oven thermometer in the oven if you have one
• Turn oven on to heat to 275F, 150C, but a fan assisted 140C/130C, gas 1
• Baking a rich fruit cake must be done slow and gentle

Step 2

• Grease your pan/tin with cake release spray or baking spread
• Line your pan/tin with greaseproof paper in the bottom and side
• Wrap your pan/tin with folded newspaper and tie with string or use a cake belt if you have one
• Cut a piece of brown paper into an 8” disc and cut a hole in the middle approx. 1″ in diameter. This will go on top of the cake batter

Step 3 - The Creaming Method

• Ensure the spread/butter is at room temperature. Why? If the butter is too cold, the sugar won’t be strong enough to ‘get’ the pockets of air.
• Place the spread/butter in a large mixing bowl and beat for about 1 minutes.
• Then add the sugar and beat together for about another 2-3 minutes until creamy and light in colour. You can use a stand mixer using the paddle attachment or a hand mixer.
• If there is batter up the sides of the bowl then scrape the side of the bowl and beat again.
• The batter should be light and fluffy.

Step 4

• Gradually beat the eggs (one at a time) into the butter mixture. By adding a little bit at a time it prevents the mixture from curdling.

Step 5 – Folding in the dry ingredients

• Sieve your flour, salt and spices into the mixture. Add the ground almonds and fold everything together with a large spoon

Tip – Run the table spoon under very hot water for a bit before you insert it into the treacle tin. This will help the treacle run off the spoon into the batter more easily

Step 6 – Add the fruit & treacle

• Add the soaked fruit, zest & the treacle to the mixture and mix it all together gently

Step 7

• Use a silicone spatula to scrape all of the mixture (batter) into your prepared cake pan/tin
• When all the mixture (batter) has been poured, use a small spoon to spread out the mixture evenly
• Make a small well/hole in the middle, approx. 1″ in diameter. This helps to prevent a mound rising in the middle of the cake.
• Now place the cut out disc, made from brown paper, and place it on top of the batter

The reason for adding the double greaseproof brown paper disc on top of the batter is to protect it from burning as this fruit cake will be in the oven for a long time

Tip – Please don’t slam down or tap the cake pan/tin on the worktop to get the mixture level as this knocks the air out of the mixture. We need the air!

Step 5

• The oven should be at correct temperature (if you remembered to set it before you started!)
• Place your cake pan/tin on the lowest shelf of the oven. Ideally the cake pan/tin should be in the middle of the oven.
• Set your timer. Either use the oven timer or a manual one. Bake for approx. 3¼ -3¾ hours or until it’s cooked.

Tip – Whatever you do DON’T open the door to have a sneak peek or test the cake until it is near its baking end time and you notice the tell signs. Early peeking will cause your sponge to sink/collapse. Been there!

Step 6

• When cooked, place the pan/tin on a cooling rack. If you do not have one place it on a protective mat or on top of your hob
• Cool for about 30 mins or until the pan/tin is cool enough to touch
• When cool enough, turn out your cake onto a cooling rack or chopping board to cool completely

STORAGE AND FEEDING THE CAKE

Once your fruit cake is cold, wrap it in cling film and then foil, and store it in a cool room / cupboard.

The following week and weekly thereafter you can start to feed it!

In 4-6 week’s time it will be nicely matured. If you wish to use the cake earlier, this is absolutely fine.

Then you can decide how you want to decorate it.

1. With marzipan
2. Without marzipan
3. Cover with fondant
4. Cover with royal icing
5. And the use of pretty decorations for your theme.

Enjoy bakers!