Ingredients:
500g/18oz sultanas
250g/9oz raisins
250g/9oz dried apricot, roughly chopped
200g/7oz cut mixed peel
200g/7oz glacé cherries, halved
100g/3.5oz prunes, roughly chopped
200g/7oz walnut pieces
Grated zest and juice of 1 orange
100ml brandy
250g/9oz unsalted butter, softened
200g/7oz dark muscovado sugar
5 medium eggs
300g/10.5oz plain flour, sieved
Method:
- Plump up the fruit by leaving it sitting in a bowl overnight with the brandy, orange zest and orange juice.
- Preheat the oven to 302°F/150°C/gas mark 2.
- Prepare a 20cm square cake tin by lining the base and sides with a double thickness of baking parchment, cut so it comes 2inches/5cm above the edge of the tin.
- In a large bowl, cream the butter and sugar together until fluffy and pale. Add the eggs one by one beating in between. If the mixture begins to curdle add a tablespoon of the flour.
- Add the fruit (including any brandy or juice left in the bowl) and nuts and stir well. Gradually mix in the flour a couple of spoonfuls at a time.
- Place in the preheated oven for 3-4 hours, until cooked. To test, insert a fine warm skewer into the centre, if it comes out clean the cake is cooked. If it looks like the cake may be starting to burn on top, cover it with a square of baking parchment.
- Leave the cake to cool completely before turning it out (fruitcake is very fragile when fresh from the oven)
- Feed the fruitcake every 2-3 weeks to keep it moist by pricking the surface with a fine skewer and sprinkling over a couple of tablespoons of brandy. Don't over-do it or the cake will get soggy.
Fruitcake tastes better as it matures, just keep it wrapped in the parchment paper in a sealed tin.
Wrapping in paper is important - it stops the cake from sweating or sticking to the tin or bag that it's in.