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Rich Fruit Cake
Preparation info
- Makes a
9 in
cake - Difficulty
Easy
Appears in
By Anne Willan
Published 1989
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 3 ⅓ cups 500 g
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
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