Moreeco Rich Organic Fruit Cake Recipe by Patisserie Chef David Given

Rich Organic Fruit Cake Recipe

You will require an 8 inch round cake tin

 

Ingredients

 Currants: 10oz

Sultanas: 7oz

Raisins: 4oz

Glace Cherries: 2.5 oz

Mixed Nuts: 2.5 oz

Grated lemon rind: 1

Juice of lemon: 1

Port/Brandy: 4.5 table spoons

Plain Flour: 7 oz

Mixed Spice: 1 teaspoon

Soft brown sugar: 6 oz

Butter: 6oz

Eggs: 4

 

Instructions

 1)     Weigh fruit and mix, use half of the port/ brandy to soak fruit with juice of lemon over night.

2)     Line Cake Tin

3)     Sieve flour into bowl and mix with spices

4)     Beat butter and sugar together until really fluffy

5)     Crack eggs open and mix together

6)     Add a bit of egg to the cake mix and beat together adding flour to each addition of egg

7)     When eggs have all been mixed in, fold in remaining flour

     Then fold in fruit but be gentle not to over mix

9)     Pour in prepared cake tin and smooth top

10)   Place in the oven to cook very slowly on the middle shelf at gas mark 1 or 140oc.

11)   Check cake after 3 hours, when cooked leave cake in tin to cool

12)   Remove cake from tin and use remaining port/brandy and over cake.

13)   Cover top with greaseproof paper and wrap in tin foil and leave for at least 2/3 weeks before using.