About this recipe:This rich fruit cake is an ongoing staple in our household and we always keep some on hand to dunk in our tea. As it keeps for so long, we just make a new fruit cake every few weeks to top up our supply.
Makes: 1 large fruit cake
450g soft brown sugar
1.4kg mixed fruit
250g glacé cherries
50g mixed peel
6 eggs, separated
400g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
250g chopped walnuts
55g ground almonds
2 to 4 tablespoons milk
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Preheat the oven to 180 C / Gas 4. Grease and line a cake tin.
In a large mixing bowl, cream the butter and sugar until light and fluffy then stir in the mixed fruit, glacé cherries and mixed peel. Add the yolks, stirring well. Whisk the egg whites until peaks form and fold into the mixture. Sift in the flour, baking powder and salt, then add the walnuts. Stir in the brandy and add just enough milk to make the mixture drop easily from a spoon. Spoon the mixture into the prepared cake tin.
Bake for 1 hour at 180 C / Gas 4. Then lower the heat to 150 C / Gas 2 and bake for another 2 hours. Remove from the oven and cool overnight. The cake is ready to eat the next day.
This cake will last several weeks when wrapped in tin foil and stored in an airtight container.