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.
Be warned though, one slice will never be enough.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1lb/450g dried fruit - sultanas, currants, raisins and chopped dates
- 10 fl oz/300ml strong, black tea
- 8oz/225g all purpose/plain flour
- 5½ oz/150g butter, slightly softened
- 5½ oz/150g dark Muscovado sugar
- 4 medium 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
Preparation:
- 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 bow. Using an electric hand whisk or fork, cream the butter into the sugar until 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 is 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.
- 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.
