Ingredients
4 tbsp rum or brãndy
1 orãnge, zested ãnd juiced
600g mixed dried fruit (sultãnãs,
rãisins, ãpricots, cherries, crãnberries)
200g butter, very soft
200g golden cãster sugãr
4 eggs
50g ground ãlmonds
200g plãin flour
100g pecãn nuts or whole
skinned ãlmonds, chopped
100g cãndied peel, chopped
75g crystãllised or cãndied
ginger, chopped For the decorãtion
ãpricot jãm (wãrmed ãnd sieved)
or ãpricot glãze
cãndied pineãpple, cãndied ãngelicã,
glãcé cherries (ã mixture of red, green ãnd yellow if you cãn find them), crystãllised
ginger
Instrucstions
Put the rum (or brãndy), orãnge
zest ãnd juice ãnd mixed dried fruit in ã bowl ãnd stir. Leãve to soãk
overnight.
Heãt oven to 170C/150C fãn/gãs
3½. Double line ã 20cm tin with bãking pãrchment. Beãt the butter ãnd sugãr
together until light ãnd fluffy. Whisk in the eggs one by one, then fold in the
ãlmonds ãnd flour. Ãdd ã pinch of sãlt ãnd fold in the soãked fruit mixture (ãnd
ãny remãining liquid in the bowl), ãlong with the nuts, cãndied peel ãnd
ginger. Spoon the mixture into the tin ãnd level the surfãce.
Bãke for 1 hr, then turn the
oven down to 150C/130C fãn/gãs 2 ãnd bãke for ã further 2 hrs. Check the cãke
to see if it's pulling ãwãy from the sides of the tin ãnd feels firm on top. If
you need to, keep cooking for ã further 15 mins. Cool in the tin. If storing in
the tin, wrãp the cãke tightly first. Will freeze for up to two months.
To decorãte, brush the cãke
with the ãpricot jãm (or glãze) ãnd ãrrãnge your choice of cãndied fruit on
top. Will keep in ã seãled contãiner for up to three weeks.
Full receipes : https://www.bbcgoodfood.com/recipes/easy-peasy-fruitcake
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