What could be more delicious for a tea time treat than a slice of fruit cake. This Yorkshire fruit cake recipe comes from Yorkshire sculptor Dominic Hopkinson .
Not only is Dominic a talented sculptor, he is an avid foodie and developed this recipe from one his Mum used to make.
The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason you will need a little advance planning to allow time to soak the fruits. It is worth it though so don't be put off.
You can use a prepared dried fruit mixture available in most supermarkets, or blend your own to create an individual cake, balance the mixture to your preferences (I love more sultanas and less chopped dates in mine). Want to see how to make the cake before you start, check out
Thanks to Dominic for his great recipe, delicious.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
- 1lb/450g dried fruit - sultanas, currants, raisins and chopped dates
- 10 fl oz/ 300ml cold, strong, black tea
- 8oz/225g all purpose/plain flour
- 5½ oz/150g butter, slightly softened
- 5½ oz/150g dark Muscovado sugar
- 4 medium-sized eggs
- 1 tbsp dark treacle/cane molasses
- 3 fl oz/ 100ml brandy or sherry
- ½ tsp freshly ground nutmeg
- 2 tsp lemon juice
- 1 tsp baking powder
- 4oz/110g ground almonds
- 8oz/225g candied peel, chopped
- 8oz/225g glace cherries, halved
- The day before place the dried fruits in a large bowl, add the tea and stir well. Cover and leave overnight.
- Preheat the oven to 325F/170C/Gas 3.
- Line an 8½"/22cm round cake tin with greaseproof paper or baking parchment.
- Place the butter and sugar into a large baking bowl. Using an electric hand whisk or fork, cream the butter into the sugar until light, smooth and creamy.
- Beat one egg into the creamed butter, then beat in a quarter of the flour. Repeat until all the eggs and flour are used up.
- Add the treacle, brandy or sherry, nutmeg, lemon juice to the cake mixture and stir gently using a spoon or spatula. Finally, stir in the baking powder.
- Drain the dried fruits and add the ground almonds, glace cherries and mixed peel. Stir well then add to the cake mixture stirring gently until all the fruits are incorporated into the mixture. Stir gently so as not to 'flatten' the cake mixture.
- Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.