RECIPE

very rich FRUIT CAKE

richer fruit cake

Listed as a Christmas, Birthday or Wedding cake - Ingredients at bottom of page.

The quantities of ingredients required for sizes of tins from 6 inches to 12 inches in diameter for round tins and 5 inches to 11 inches across for square tins are given on pages 12 to 13. For a three-tier Wedding Cake, it is usual for the top tier to be 2 to 3 inches smaller than the second one and the second tier to be 3 to 4 inches smaller than the bottom tier.
e.g.
Three-tier Wedding Cake (round tins) 6, 8, 11 inches diameter.
Three-tier Wedding Cake (square tins) 5, 7, 10 inches across.

N.B.
Very rich fruit cakes should be made at least 2-3 weeks before they are required, to allow them to mature. The fruit (currents, sultanas and rasins) should be washed thoroughly and dried before use. Rub dry in a cloth, remove any stems, etc and leave in a warm place to finish drying. If more convenient, this very rich cake can be made one day and baked the next.

OVEN

Pre-heated to very slow (Gas No 1: 290deg.F) - shelf on middle runner.

METHOD
1 - Have ready the dried fruit. Prepare the cake tin. Line the inside and protect the outside with paper.
2 - Stone the rasins; cut the cherries in four. Blanch the almonds if necessary (cover with cold water; bring to the boil; drain; remove skins; dry) Chop finely.
3 - Mix the prepared fruit, almonds, peel and lemon rind together in a mixing bowl and pour over the brandy, if used. (I like to leave covered overnight).
4 - Sieve the flour, nutmeg and mixed spice and add the ground almonds.
5 - Cream the Stork and sugar together until light and fluffy.
6 - Beat in the treacle, if used. Add the eggs, one at a time, beating each in thoroughly and adding a little of the seived flour with every egg after the first.
7 - Fold in the remaining flour mixture with the prepared fruit, etc., half at a time, gently and thoroughly, until well mixed.
8 - Put in the prepared cake tin and smooth the top with the back of a wet spoon.
9 - Bake in the pre-heated oven until firm to touch, a minimum of three hours. As the depth of cake mixture is similar in each cake tin, the time required will vary more according to the baking conditions than to the cake size. We recommend checking and if necessary testing, at intervals after the first 3 hours.
10 - Remove from oven. Leave in tin for 10 minutes. Turn out; remove paper and cool on a wire tray.
11 - When quite cool wrap in double greaseproof paper and store in an airtight tin.



 

VERY RICH FRUIT CAKE
FOR WEDDINGS, BIRTHDAYS OR CHRISTMAS

SIZE OF TINS
INGREDIENTS Round: 6" across
Square: 5" across
Round: 7" across
Square: 6" across
Round: 8" across
Square: 7" across
Round: 9" across
Square: 8" across
Round: 10" across
Square: 9" across
Round: 11" across
Square: 10" across
Round: 12" across
Square: 11" across
currants 6oz. 8oz. 10oz. 13oz. 1 lb. 1 lb. 4oz. 1 lb. 8oz.
sultanas 4oz. 5oz. 7oz. 9oz. 11oz. 13oz. 1 lb.
rasins 2oz. 3oz. 4oz. 5oz. 6oz. 7oz. 8oz.
Glace Cherries 1.5oz. 2oz. 2.5oz. 3.5oz. 4oz. 5oz. 6oz.
Whole Sweet Almonds 1.5oz. 2oz. 2.5oz. 3.5oz. 4oz. 5oz. 6oz.
Mixed cut peel 1.5oz. 2 2.5oz. 3.5oz. 4oz. 5oz. 6oz.
Grated Lemon Rind 0.5 1 1 1 2 2 2
Brandy (optional) 1 tablespoon 1.5 tablespoon 2 tablespoon 2.5 tablespoon 3 tablespoon 3.5 tablespoon 4 tablespoon
Plain Flour 4oz. 6oz. 7oz. 9oz. 11oz. 14oz. 1 lb.
Mixed Spice 0.5 level teaspoon 0.75 level teaspoon 1 level teaspoon 1.25 level teaspoon 1.5 level teaspoon 0.5 level teaspoon 2 level teaspoon
Nutmeg 0.25 level teaspoon 0.25 level teaspoon 0.5 level teaspoon 0.5 level teaspoon 0.75 level teaspoon 0.75 level teaspoon 1 level teaspoon
Ground Almonds 1oz. 1.5oz. 2oz. 2.5oz. 3oz. 3.5oz. 4oz.
Stork Table Margarine 3.5oz. 5oz. 6oz. 8oz. 10oz. 12oz. 14oz.
Soft Brown Sugar 3.5oz. 5oz. 6oz. 8oz. 10oz. 12oz. 14oz.
Black Treacle 0.5 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 1.5 tablespoon 2 tablespoon 2 tablespoon
Eggs 2 3 4 5 6 7 8
Oven Shelf middle middle middle middle middle middle middle
Temperature Very slow GasNo.1: 290deg.F Very slow GasNo.1: 290deg.F Very slow GasNo.1: 290deg.F Very slow GasNo.1: 290deg.F Very slow GasNo.1: 290deg.F Very slow GasNo.1: 290deg.F Very slow GasNo.1: 290deg.F

BAKING TIME: As the depth of cake mixture is similar in each tin, the time required will vary more according to the baking conditions than to the cake size. We recomend checking and if necessary testing, at intervals after the first 3 hours.

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