Fruit cake

Method

Prepare the Cake Tin: Lightly grease the base and sides of your chosen cake tin, and line with baking parchment. To prevent the outside edges of the cake from drying out, wrap a double layer of brown paper around the tin, extending it 3 cm above the edge.

Prepare the Fruit: Combine the first seven ingredients (dried fruit, grated apple, walnuts, and spices) in a large ovenproof dish. Mix thoroughly, then cover with foil. Place the dish in a very cool oven (around 130°C/Gas Mark ½) for 30 minutes. This will help the fruit warm and become slightly sticky, releasing a delightful fruity aroma.

Make the Cake Batter: Preheat the oven to 145°C/Gas Mark 1–2. Sift the flour, salt, mixed spice, nutmeg, and ginger into a large mixing bowl. Stir in the sugar. Add the butter, three-quarters of the beaten egg, and golden syrup (or treacle). Using an electric whisk or mixer, beat the mixture for 1 minute until light and creamy. Add the remaining egg and beat for an additional 30 seconds.

Add the Fruit & Nuts: Gently fold in the dried fruit, walnuts, and grated apple using a large metal spoon. Ensure everything is evenly combined.

Bake the Cake: Spoon the mixture into the prepared tin and smooth the top with the back of the spoon. Create a slight hollow in the centre to prevent uneven rising. Place a piece of foil with a hole in the middle over the cake tin.

Cooking Time: Bake for 2 to 2.5 hours. After the first hour, remove the foil and continue baking until the cake is golden and a skewer inserted into the centre comes out clean.

Finishing Touches: While the cake is still hot, drizzle the remaining brandy over the top. Allow the cake to cool completely before removing it from the tin. Leave the baking parchment on until you’re ready to slice.

Storage: Wrap the cake in greaseproof paper and store it in an airtight container. It will continue to mature in flavor and can be stored for up to 3 months.

This rich fruit cake is versatile and can be adjusted to suit your preferences. If you don’t like glacé cherries, replace them with dried cranberries, or add extra nuts. Whether baked ahead of time or fresh, this cake is guaranteed to be a festive favourite.