Rich Fruit Cake

Name: Rich Fruit Cake
Yield: Makes a 9 in/23 cm cake
Ingredients: 3 tbsp/45 ml brandy; 1 ½ cups/375 g unsalted butter, softened; ½ tsp ground allspice; 6 eggs; 1 ¾ cups/375 g brown sugar; 1 cup/250 g chopped candied orange peel; 3 ⅓ cups/500 g dried currants; 3 ⅓ cups/500 g raisins; ½ tsp grated nutmeg; ½ tsp salt; 3 cups/375 g flour; 1 cup/250 g chopped candied citrus peel

Preparation info

Makes a
9 in
cake

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Topped with marzipan and royal icing, this becomes a traditional British Christmas cake. Store it for at least one month.

Ingredients

3 ⅓ cups/500 g raisins
3 ⅓ cups/500 g

Dessert
Cake
Vegetarian
Christmas

Method

Grease the pan and line with a double layer of paper, then grease the paper. Heat the oven to 300°F/150°C. Prepare the fruit. Sift the flour with salt, nutmeg and allspice.
Cream the butter and sugar. Add the eggs one by one, beating well after each addition. Stir in the flour in two or three batches, followed by the brandy and dried fruits.
Spoon the