Ingredients – loaded with fruit
Soaked fruit:
– 1½ cups 🍇 raisins + sultanas + currants mixed
– ½ cup 🍒 glacé cherries, halved – _the bright red bits
– ¼ cup 🍊 mixed peel or dried cranberries
– ¾ cup 💧 water + ½ cup 🍯 brown sugar + ½ cup 🧈 butter
– 1 tsp 🌿 mixed spice/cinnamon + ½ tsp 🌿 nutmeg + ¼ tsp 🌿 cloves
Batter:
– 1½ cups 🍚 all-purpose flour
– ½ tsp 🥄 baking soda + ½ tsp 🥄 baking powder + pinch 🧂 salt
– 2 🥚 large eggs, beaten
– ¼ cup 🍯 treacle/molasses or dark honey – gives that deep brown color
– 2 tbsp 🥃 brandy/rum OR orange juice – for moisture
– ¼ cup 🥜 chopped nuts – walnuts/almonds, optional
Method – boil + bake low
1. Boil fruit: In sufuria, add dried fruit + 💧 water + 🍯 brown sugar + 🧈 butter + spices. Boil 5 mins, stirring. Cool 30 mins. This makes it moist + dark like yours.
2. Prep oven: 150°C / 300°F. Low + slow. Line loaf tin or 8-inch round with double parchment paper. Fruit cake burns easy.
3. Dry mix: Sift 🍚 flour + 🥄 baking soda + 🥄 baking powder + 🧂 salt.
4. Combine: To cooled fruit mix, stir in 🥚 beaten eggs + 🍯 treacle + 🥃 brandy. Fold in flour mix + 🥜 nuts. Batter is thick + dark.
5. Bake: Pour into tin. Smooth top. Bake 1 hr 45 mins – 2 hrs. Cover with foil after 1 hr if top browns fast. Done when skewer comes out with moist crumbs, not wet batter.
6. Feed + age: Cool 20 mins in tin. Poke holes, brush 2 tbsp 🥃 brandy/orange juice. Wrap in foil. Best after 3-7 days – flavors mature. Yours looks well-aged.
