Rich Fruit Cake

Method

Fully line and grease the tin with a double layer of greaseproof paper Combine all the fruit. Cream together the butter and sugar until light and smooth gradually beat in the eggs, adding some of the sifted flour and spices with each addition. Add the treacle, the fruit and lemon juice and zest and mix well. Turn into the prepared tin, smooth the top and make a slight hollow in the centre (so the cake is flat when cooked and easier to ice. To prevent over-browning during the long cooking, pin a double band of brown paper round the tin. Put the cake in a preheated oven 150C/gas 2 for 2 ½ hours. Test with a skewer and continue to cook if required. Remove from the oven and allow the cake to cool. Remove all the paper including the lining paper. Turn cake upside down and pierce the base all over with a skewer Spoon the brandy into the cake. Wrap in aluminium foil and store in a cool dry place until it is ready to be iced. To finish cake, brush with sieved apricot jam and cover with almond paste. Leave paste to dry for about 5 days then decorate with royal icing or ready made easy roll fondant icing (ice cake no more than 5 days before it is required) Cook’s Note: Dried fruits – many supermarkets and health food stores stock dried fruits. PER 100g 298 Kcal, fat 9.1g, saturated fat 5.2g, salt 0.3g, carbohydrate 53.4g, 46.4g, fibre 1.4g