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Charles' Cookbook
| Alphabetical index | Bread | Starters & Sauces | Main courses | Cakes & Puddings |
Celebration Fruit Cake
| 12" square | 8" round | 10" round | |
|---|---|---|---|
| 1700g | 450g | 830g | Currants |
| 570g | 175g | 280g | Saltanas |
| 570g | 175g | 280g | Raisins |
| 340g | 50g | 165g | Glacé cherries, rinsed and finely chopped |
| 340g | 50g | 165g | Peel |
| 340g | 50g | 165g | Almonds |
| 330ml | 120ml | 140ml | Brandy |
| 900g | 225g | 440g | Plain flour |
| 2t | 1/4t | 1t | Nutmeg |
| 2t | 1/2t | 1t | Ground mixed spice |
| 850g | 225g | 410g | Soft brown sugar |
| 8T | 3T | 4T | Black treacle |
| 850g | 200g | 410g | Unsalted butter |
| 15 | 4 | 8 | Eggs |
| 3 each | 1 each | 2 each | Rind of lemons and oranges |
Mix the fruit and the brandy; cover and leave overnight. Warm the treacle jar in a pan of hot water. Sieve the flour salt and spices into a bowl. In another bowl, cream the butter and sugar together until it is light and fluffy (v. important!). Beat the eggs and add to the cream 1T at a time. Do this very slowly and add some flour if it starts to curdle. Fold in the flour mix (don't beat!). Stir in the peel, nuts, treacle and rind.
The tin should be greased and have two layers of greaseproof paper in it. Spoon in the mixture and spread it out. Cover the top of the cake with greaseproof paper (cut a hole the size of a 50p in the centre). Wrap the whole lot with brown paper (important!).
Bake at Gas 1, 275F or 140C for 7 1/2 hours (6 1/2 in a fan assisted oven). Don't peek before 4 hours! When decorating, turn the cake upside down