Rich Fruit Cake
A rich fruit cake using honey instead of sugar.
Brandy to cover.
12 oz self-raising flour.
1 teaspoon grated nutmeg
2 heaped teaspoons mixed spice.
Half teaspoon salt
2oz (home-made) candied peel.
8oz glace cherries.
2oz soft dried apricots, chopped.
2oz dried apple flakes, chopped (optional).
2oz dates, chopped.
2 oz dried figs, chopped.
1 orange, zest and juice.
1 lemon, zest and juice.
3oz whole almonds chopped.
3oz Brazil nuts, chopped.
Place the raisins, currants and sultanas in a jar or similar container, cover with brandy and leave to soak for several weeks.
Cream the butter and honey.
Whisk in the eggs one at a time with a teaspoon of flour.
Fold in the dry ingredients.
Fold in the drained fruit (reserving the brandy), other fruit and nuts.
Place the mix in a 10 inch cake mould (silicone or greased and lined).
Cook in a pre-heated oven at 140C, Gas 1 for 2 hours 15 minutes then reduce to 120C, Gas Half for a further 45 minutes. The internal temperature of the cake should reach about 96C.
When cool, remove from cake mould and, over a week, inject the cake with the sieved reserved brandy.
Decorate as you like.
If replacing the honey with soft brown sugar, reduce the flour to 8ounces.
I used the same recipe for an Easter Simnel cake but with a rolled layer of marzipan on top of the first half of the mix before topping with the remainder before cooking.