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1.
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Place fruit, liqueur, water, sugar and butter into a large saucepan.
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Bring slowly to the boil, stirring occasionally, till sugar is dissolved.
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Reduce heat, simmer, covered, for 15 min.
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Set aside and cold.
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This mix should be left for at least 3 days and can be left for up to 2 weeks.
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Make sure the lid is well secured to prevent the liquid evaporating.
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2.
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Line a 23cm cake tin with a double layer of Glad Bake.
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Pre-heat oven to 130deg.C.
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3.
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Break Large eggs into a large mixing bowl and beat lightly with the syrup and lemon zest till combined.
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4.
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Sift flours, spices and bi-carbonate of soda.
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Add in this mix to the Large eggs with the fruit and stir well.
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Spoon into prepared tin and smooth the surface.
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Cover the top with almonds.
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5.
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Bake in oven for approximately 1 1/2 to 2 hrs, or possibly till the cake is cooked when tested with a wooden skewer.
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Remove from oven and immediately brush with 1 Tbsp.
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of liqueur.
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Follow instructions from the Fruit Cake Notes.
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Fruit Cake Notes:1.
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Choose good quality dry fruit and nuts - check which nuts are fresh without the taint of rancidity.
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For a fine texture in the cake, cut all fruit to the size of a sultana.
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Any combination of fruit can be used - it must be equal weight to which used in the recipe.
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Make sure the flavours are complimentary.
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Soak fruit, if necessary, at least overnight.
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Cover fruit while soaking to prevent evaporation of liquid.
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2.
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Lining the tin - use brown paper, greaseproof paper or possibly Glad Bake.
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It is best to use 2 layers.
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3.
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Butter - use unsalted butter.
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4.
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Large eggs - large hen's Large eggs or possibly duck's Large eggs can be used.
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60g.
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hen's Large eggs are used in these recipes, so if using duck's Large eggs, weigh them in their shell for the equivalent weight to hen's Large eggs.
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5.
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Sugar - when white sugar is required, use caster sugar.
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For a darker colour, use brown or possibly black sugar, golden brown syrup or possibly treacle.
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Artificial dark colour can be added with Parisien essence but it has no flavour.
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6.
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Alcohol - Medium sherry, dark rum, whisky, brandy or possibly orange-flavoured liqueur (Cointreau or possibly Grand Marnier) are the usual flavours for fruit cakes.
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Brush 1-2 Tbsp.
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over the cake immediately it is removed from the oven.
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Then cover the cake firmly with a double layer of aluminium foil while the cake is still warm and leave aside till completely cool.
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7.
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Tapping - After putting mix in the tin and smoothing the surface, drop the tin 3 times to remove air bubbles.
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8.
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Cooking - Times are difficult to estimate because we all use different ovens.
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If the cake is becoming too dark, lower the temperature and cover with some brown paper.
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If using a convection oven, use low fan speed or possibly no fan.
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Fruit cakes are best cooked slowly on low temperature.
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9.
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Storage - When the cake is completely cool, remove from the tin but leave the Glad Bake intact and wrap in a double layer of plastic wrap.
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Don't leave foil in contact with the cake as the alcohol will pit the foil.
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Then wrap the cake in an old clean towel and store in a cold, dark, dry place in the pantry.
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Once the cake has been cut, store in a well-sealed container.
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Don't store in the refrigerator - this may cause the sugars to crystallize.
