Staffordshire Fruit Cake
Over a year ago
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Ingredients
- 175 gram Butter
- 1 tablespoon Brandy
- 50 gram Mixed peel chopped
- 50 gram Glace cherries quartered
- 225 gram Currants
- 50 gram Ground almonds
- 50 gram Black treacle
- ½ teaspoon Baking powder
- ½ teaspoon Ground mace
- 225 gram Plain flour
- 4 Eggs
- 175 gram Caster sugar
- 2 teaspoon Lemon juice
Accompaniment
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Description
A rich fruit cake recipe which includes black treacle and brandy.
Method
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1
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.
This is no fruit cake, you should come to Redruth. There are fruit cakes everywhere! Bloody nutters