The best places to eat, stay, shop and visit in the South West

Festive fruit cake

This trad festive fruit cake recipe is a failsafe Christmas favourite
fruit cake

The weather outside may be frightful, but this festive fruit cake recipe from The Greenbank Hotel is really quite delightful

www.greenbank-hotel.co.uk

Oven temp    140°c / gas 1
  • Currants 225g
  • Sultanas 80g
  • Raisins 80g
  • Mixed candied peel 25g
  • Brandy 100ml
  • Plain flour 120g
  • Nutmeg & mixed spice a pinch
  • Soft dark brown sugar 112g
  • Eggs 4
  • Black treacle 1 dsp
  • Butter 112g, softened
  • Almonds 25g, chopped
  • Lemon ½, zest
  • Orange 1, zest
  1. Soak the dried fruit in the brandy overnight.
  2. Pre-heat the oven to 140°c/gas 1.
  3. Place the flour, spices, sugar, eggs, treacle and butter in a bowl and beat until smooth.
  4. Fold in the brandy soaked fruit, almonds, lemon and orange zest.
  5. Pour into a lined cake tin, cover with baking parchment and bake for 3-4 hours until cooked through.

You will need

  • Currants 225g
  • Sultanas 80g
  • Raisins 80g
  • Mixed candied peel 25g
  • Brandy 100ml
  • Plain flour 120g
  • Nutmeg & mixed spice a pinch
  • Soft dark brown sugar 112g
  • Eggs 4
  • Black treacle 1 dsp
  • Butter 112g, softened
  • Almonds 25g, chopped
  • Lemon ½, zest
  • Orange 1, zest

Method

  1. Soak the dried fruit in the brandy overnight.
  2. Pre-heat the oven to 140°c/gas 1.
  3. Place the flour, spices, sugar, eggs, treacle and butter in a bowl and beat until smooth.
  4. Fold in the brandy soaked fruit, almonds, lemon and orange zest.
  5. Pour into a lined cake tin, cover with baking parchment and bake for 3-4 hours until cooked through.
You might also like
Grilled little gem lettuce
Carrot tarte tatin
Asparagus, courgette and tomato tabbouleh
Summer-Spritz
Boringdon Hall lemon sole recipe
Rhubarb and custard croissant pudding
Most read
loaf
  • The Curation
lamb dish
  • 5 of the best
Summer in the South West
  • Feature
  • Restaurant review
Source Spa
  • The spa inspector
Praktyka jewellery workshop
  • Tried & Tested
  • Currants 225g
  • Sultanas 80g
  • Raisins 80g
  • Mixed candied peel 25g
  • Brandy 100ml
  • Plain flour 120g
  • Nutmeg & mixed spice a pinch
  • Soft dark brown sugar 112g
  • Eggs 4
  • Black treacle 1 dsp
  • Butter 112g, softened
  • Almonds 25g, chopped
  • Lemon ½, zest
  • Orange 1, zest
  1. Soak the dried fruit in the brandy overnight.
  2. Pre-heat the oven to 140°c/gas 1.
  3. Place the flour, spices, sugar, eggs, treacle and butter in a bowl and beat until smooth.
  4. Fold in the brandy soaked fruit, almonds, lemon and orange zest.
  5. Pour into a lined cake tin, cover with baking parchment and bake for 3-4 hours until cooked through.