Perfect for all special occasions. On its own or covered with marzipan and icing.
You can substitute some of the liquid for bandy, whisky or rum for that extra special-ness (see step)
Planning note: Fruit will be soaked overnight
A note about the images in this Instructable: You will note that my ingredients may look more than what is listed, this is because I have expanded the mixture to make more cakes. This project is for one cake
Step 1: You Will Need
Ingredients Part 1 aka 'Bowl 1' ★
- 220ml of hot, strong tea or orange juice (see notes ❅)
- 750g or dried, mixed fruit (see notes ❅❅)
Ingredients Part 2 aka 'Bowl 2' ★
- 200g Unsalted butter
- 110g Glace cherries (halved)
- 225g Dark brown sugar
- 4 Medium eggs, lightly beaten
- 225g Plain, white flour
- ¾ tsp Baking powder
- 1tsp Ground cinnamon
- 1/5tsp Ground cloves
- 1tsp Mixed spice
- 1tsp Vanilla extract
- Small amount of margarine / butter for greasing tin
- 1 8" cake tin at least 3" deep
- A saucepan
- 2 Mixing bowl, plus 1 bowl for eggs
- Measuring spoons
- Greaseproof paper
- String - suitable for the oven
- Mixing spoons
- Tea towel or cling film
- A sieve to drain fruit
★ If you have two different size bowls, the largest size will be best suited as Bowl 2
❅ Liquids: For more indulgence, replace half this liquid with Brandy, Rum or Whisky. If using alcohol, you will need to make this cake weeks in advance to allow maturing and feeding (see step later on)
❅❅ Fruit: I purchased ready mixed fruit, if you don't want to use ready mixed, you can use any or all of the following up to 750kg:
Step 2: Day 1 - Gather Bowl 1 Ingredients
- Weigh and wash your fruit
- Drain through a sieve
- Place in a large bowl
- Allow your liquid to come to room temperature
- Pour over the fruit and cover with a tea towel or cling film
- Allow to soak overnight or a minimum of six hours
Step 3: Day 2 - Add Cherries
Cut cherries in half and mix into Bowl 1
Step 4: Melt Butter and Sugar
** Preheat the oven to 140℃ / Gas mark 1 ***
Ensure all ingredients are at room temperature
Melt the butter and sugar together in a saucepan. stir continually until it has mixed well.
Allow to cool.
Whilst cooling, grease and line your tin
Pour into Bowl 2
Step 5: Add Eggs and Vanilla
Lightly beat your eggs with the vanilla
Mix in to Bowl 2
Step 6: Sift and Mix Dry Ingredients
Sift and mix together, into Bowl 2, the remaining dry ingredients from 'Bowl 2' list
Step 7: Combine Both Bowls
Add a spoonful of fruit at a time and fold in
Step 8: Measure Greaseproof Papers
Measure your tin, round and height, and cut a length of greaseproof paper to fit around (plus a little more) and four times the height.
Fold this in half and ensure that it comes over the rim of your tin by about 2 inches.
Place to one side
Step 9: Spoon Mixture Into Tin
Spoon the mixture into the tin and flatten the top
Step 10: Secure Paper to Tin
Take your length of greaseproof paper and secure it around the tin with the string
This is to ensure that, if it rises over the sides of your tin, it won't spill
Step 11: Cook and Cool
Bake in centre of the oven for 4 - 4.5hrs or until a skewer, inserted into the centre of the cake, comes out clean.
Once cooked, allow to cool in the tin, then turn out onto a wire rack
Step 12: Storage
Store, wrapped in a double layer of greaseproof paper and a layer of foil.
You can leave the foil if you have a tin to keep it in.
Store at room temperature or in the freezer.
Can be stored for up to six - eight weeks.
Step 13: Feeding and Maturing (optional)
If using alcohol, feed the cake with 1-2tbsp of Brandy every two weeks until it's decorated.
Do not feed the cake for the last week. This will give the surface a chance to dry before decorating.
Maturing is optional if not using alcohol.
Step 14: Decorate (optional)
Decorate your cake for whatever celebration you desire or eat as is.
I've used my cakes and decorated them for Yule / Christmas, view details on my blog
You can make some of my festive fondant to decorate the cake: