Fruit cake is a real favorite and we bake at least once in a while. This recipe is a great match for a nice crumbly cheese like Wensleydale, this is a real Yorkshire tradition. I haven’t specified the dried fruit it’s is a matter of personal choice. You can use a mix of raisins, sultanas, currants cherries, apricots, cranberries, prunes or figs and you can omit the nuts if you prefer and add an extra eighty grams of flour. I used raisins, sultanas, lots of cherries and dried mixed peel. When the cake is made I added a splash or two of brandy or cherry before wrapping in paper. I continue to do this each fortnight until decorating.

EQUIPMENT
Buttered, lined, deep twenty centimeters cake tin.

INGREDIENTS
750 gr mixed Dried Fruit
200 gr self Raising Flour
250 gr soft Unsulted Butter
250 gr light Brown Sugar
100 gr Ground Almonds
75 gr Flaked Almonds
5 large free range Eggs
1 tablespoon Black Treacle
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
Half teaspoon Ground Nutmeg
A generous pinch Ground cloves
Half Teaspoon Almond Extract
100 ml Brandy whiskey or Bourbon
Zest And juice of 1 orange
Zest And Jews of 1 Lemon

INSTRUCTIONS
Put the dried fruit, zest and Juice and alcohol into a large bowl And leave for 24 hours Stirring occasionally.

Heat oven to 150 c/300 f/Gas mark 2.
Put a clamp cloth onto the work surface and place your largest mixing bowl on top. Add the softened butter, sugar, treacle and almond essence and cream together.
Crack your eggs one by one into a small bowl to check they are fresh, then combine and whisk together. Sift the flour, spices and baking powder into another bowl.

Add the egg mix in batches and beat into the batter and sugar mix. Add a couple of tablespoons of flour with each batch to prevent the mix from splitting. When all the egg is mixed in add the remaining flour and spice mix and fold together until thoroughly combines. Add the soaked fruits and flaked almonds and gently stir together.

Tip the cake mix into your prepared cake tin and tap on the work surface to knock out any pockets of air. Place in the centre of the oven bake for an hour, cover the top with two layers of baking papers and turn the gas oven down to 140/175 f/Gas mark 1 and cook for around two and half to three more hours or until a wooden skewer inserted in the cakes centre comes out clean.

Remove the cake from the oven and allow to cool. To feed your cake poke holes in it with a skewer and spoon over tablespoons of your chosen alcohol, wrap in fresh baking paper and tin foil and place in a biscuit tin or plastic tub. Feed the cake with two tablespoons of alcohol every fortnight, until you marzipan it before icing.

References of fruit cake
Fruit cakes are dense and sweet cakes that are made with dried or candid fruits, nuts and spices

They are often served during the holiday season, particularly Christmas.

Fruit cakes are also known as boiled fruit cakes, war cakes and bachelor’s cakes.

Fruit cakes can be made with or without liquor, such as brandy, rum or whiskey.

Fruit cakes can be stored at room temperature for up to two weeks or in the fridge for up to a month.

Making fruit cake is a journey worth taking with these simple steps and tips. You will be on your way to creating a delicious fruit cake for any occasion.
By Ocheme Ojochuyomi Joy