Make the cake in advance and feed it brandy and it will be one of the moistest, tastiest cakes you've ever eaten
1. Place the fruit, mixed peel, glacé cherries, almonds and orange and lemon rinds into a bowl and add all the fruit juices. Stand overnight or at least 2-3 hours.
2. Grease a 9"/23cm deep cake tin. Cut out 2 circles of greaseproof paper to line the tin base, plus a double thickness of greaseproof paper the length of the circumference. Make a 1"/2.5cm fold along one side of the long strip of paper and and make diagonal cuts all along the folded edge. Place one of the circles in the base of the tin, then carefully line the sides with the folded strip, with the cut folded edge on the base. Grease well with a pastry brush, then place second circle on top of the snipped edges. Grease.
3. Place the butter and sugar into a separate bowl and beat until light and fluffy. Beat the eggs together in a bowl and slowly add to the butter and sugar, a little at a time, beating well after each addition. Sieve the flour and spices together and carefully fold into the cake mixture. Add the fruit, juice and treacle and mix well by hand, without breaking it up.
4. Spoon into the tin and level out. Drop the tin on the work surface.
5. Wrap outside of the cake tin in a double thickness of newspaper, securely tied. Bake in the middle of an oven at Gas Mark 2/150°C for 4½ hours or until a skewer inserted. in the centre comes out clean.
6. When cooked, remove from the oven but leave in the tin to cool. This helps to keep the cake moist. When completely cool (usually best to leave the cake overnight) remove from the tin with the paper left on. Use a skewer and make holes in the top of the cake and pour in a little brandy. Leave to soak for a few hours, and then turn the cake upside down, remove the paper, and repeat on the base.
7. Wrap in fresh greaseproof paper, then foil and store in an airtight container in a cool, dry, dark place.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (4g) | ||
Recipe Makes: 10 Servings | ||
|
||
Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 6.1mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.