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
- Soak the dried fruit in the brandy overnight.
- Pre-heat the oven to 140°c/gas 1.
- Place the flour, spices, sugar, eggs, treacle and butter in a bowl and beat until smooth.
- Fold in the brandy soaked fruit, almonds, lemon and orange zest.
- Pour into a lined cake tin, cover with baking parchment and bake for 3-4 hours until cooked through.
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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
- Soak the dried fruit in the brandy overnight.
- Pre-heat the oven to 140°c/gas 1.
- Place the flour, spices, sugar, eggs, treacle and butter in a bowl and beat until smooth.
- Fold in the brandy soaked fruit, almonds, lemon and orange zest.
- Pour into a lined cake tin, cover with baking parchment and bake for 3-4 hours until cooked through.
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