Classic Rich Fruit Cake

Ingredients

• 1 lb (450g) Raisins (Seeded and cut into smaller pieces if large. Original recipe calls for 3 lbs.)
• 8 oz (225g) Currants (Original recipe calls for 1 lb.)
• 8 oz (225g) Citron (Thinly sliced and cut into strips. Original recipe calls for 1 lb.)
• 8 oz (225g) Figs (Finely chopped. Original recipe calls for 1 lb.)
• 0.25 cup Brandy
• 2 tablespoons Lemon Juice (Freshly squeezed)
• 8 oz (225g) Unsalted Butter (Softened. Inferred from original text 'Cream the butter'. Original recipe likely used 1 lb.)
• 8 oz (225g) Granulated Sugar (Inferred from original text 'add sugar gradually'. Original recipe likely used 1 lb.)
• 4 units Large Eggs (Separated into yolks and whites. Inferred from original text 'Separate yolks from whites of eggs'. Original recipe likely used 8-10 eggs.)
• 8 oz (225g) All-purpose Flour (Plus ⅓ cup reserved for dredging fruit. Inferred from original text 'Add flour'. Original recipe likely used 1 lb.)
• 1.5 teaspoons Mixed Spice (Or a blend of cinnamon, nutmeg, and cloves. Inferred from original text 'mixed and sifted with spices'.)
• 0.33 cup All-purpose Flour (for dredging) (Reserved from the main flour quantity (8 oz).)

Instructions

1. 1Seed and cut the raisins into smaller pieces if necessary. Thinly slice the citron and cut into small strips. Finely chop the figs. Combine the prepared raisins, currants, and chopped figs in a large bowl. Reserve the sliced citron for later.
2. 2Preheat your oven to 300°F (150°C). Grease a 9-inch round or square cake pan (or two 8x4-inch loaf pans) and line the bottom and sides with a double layer of parchment paper, extending above the rim. This helps prevent the cake from burning during the long bake time.
3. 3In a large mixing bowl, cream the softened unsalted butter until light and fluffy using an electric mixer. Gradually add the granulated sugar, beating thoroughly until the mixture is pale and well combined, about 5-7 minutes.
4. 4Separate the yolks from the whites of the large eggs. In a separate bowl, beat the egg yolks until they are thick and lemon-colored, about 3 minutes. In another clean bowl, beat the egg whites until they are stiff and dry, forming firm peaks, about 4 minutes. Gently fold the beaten egg yolks into the creamed butter and sugar mixture, then carefully fold in the stiff egg whites until just combined.
5. 5In a separate bowl, sift together the all-purpose flour (reserving ⅓ cup for dredging) and mixed spice. Gradually add the sifted flour and spice mixture to the wet batter, mixing on low speed until just combined. Then, add the brandy and lemon juice, mixing until fully incorporated but do not overmix.
6. 6Dredge the combined raisins, currants, and figs with the reserved ⅓ cup of all-purpose flour, tossing to coat evenly. Gently fold the dredged fruit into the cake batter until evenly distributed. Dredge the reserved sliced citron with a small amount of flour as well. Pour about one-third of the cake mixture into the prepared pan, arrange a layer of dredged citron slices over it, then add another third of the batter, followed by more citron. Finish with the remaining batter, ensuring the top is smooth.
7. 7Place the cake pan in the preheated oven. Bake for approximately 2.5 to 3.5 hours, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time can vary significantly depending on your oven and the size/shape of your pan. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. A lower temperature and longer baking time are crucial for a rich fruit cake.
8. 8Once baked, remove the cake from the oven and let it cool in the pan for at least 30 minutes. Then, carefully invert it onto a wire rack, remove the parchment paper, and let it cool completely. For best flavor, fruit cakes are often 'fed' with additional brandy or rum over several weeks and allowed to mature. Store wrapped tightly in parchment paper and then in foil, in an airtight container, in a cool, dark place.