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Fruit Cake
Ingredients
420g mixed dried fruit
115g soft brown sugar
130g self-raising flour
1 teaspoon of ground cinnamon
1 teaspoon of mixed spice
115g glacé cherries
60g mixed peel
115g unsalted butter
2 whole eggs
2 tablespoons black treacle
A pinch of salt
4 tablespoons of brandy
Method
1. Heat the oven to 170°C.
2. Put all of the ingredients except for the brandy into a large mixing bowl and stir everything together.
3. Pour the mixture into a loaf tin lined with greaseproof paper or (as we used) a loaf-tin paper-case.
4. Put the tin into the oven and bake it for 1 hour and 10 minutes. Check that the cake is cooked by sticking a skewer into the middle of the cake, if the skewer comes out with wet batter on it, put the cake back into the oven for a while. If the skewer comes out clean (or with a few crumbs on it) then the cake is ready.
5. Take the fruitcake out of the oven, pour the brandy over it and allow it to cool in the tin for 10 minutes.
6. Take the fruitcake out of the tin, and leave it to cool completely to room temperature.
7. Slice the cake and eat.
