Staffordshire Fruit Cake Recipe at MyDish

Staffordshire Fruit Cake

4 stars based on 3 reviews Rate this Recipe

Method

  • Makes one 20 cm (8 inch) cake

  • Set the oven to 180 °C / 350 °F / Gas 4. Grease and line a 20 cm (8 inch) round cake tin.

  • Cream the butter and sugar together in a bowl until light and fluffy. Whisk the eggs together in a bowl set over a pan of hot water then beat into the butter mixture.

  • Sift together the flour, mace and baking powder and fold into the butter mixture, alternately with the treacle and ground almonds.

  • Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice. Turn the mixture into the prepared tin and smooth over the top.

  • Bake for 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes, then turn out on to a wire rack.
    •

    Comments Add your comment

    Ingredients

    • 175 gram Butter
    • 175 gram Caster sugar
    • 4 Eggs
    • 225 gram Plain flour
    • ½ teaspoon Ground mace
    • ½ teaspoon Baking powder
    • 50 gram Black treacle
    • 50 gram Ground almonds
    • 225 gram Currants
    • 50 gram Glace cherries quartered
    • 50 gram Mixed peel chopped
    • 1 tablespoon Brandy
    • 2 teaspoon Lemon juice

    By Views 8685  Added Wed Jul 11 2007


    A rich fruit cake recipe which includes black treacle and brandy.

    Most Viewed Pages