English Fruit Cake

Ingredients

• 500 grams Mixed dried fruit (raisins, sultanas, currants) (A blend of your favorite dried fruits.)
• 100 grams Glacé cherries (Halved.)
• 50 grams Candied peel (Finely chopped.)
• 100 ml Brandy or dark rum (For soaking the fruit.)
• 200 grams Unsalted butter (Softened at room temperature.)
• 200 grams Dark brown sugar
• 4 Large eggs (At room temperature.)
• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Mixed spice
• 50 grams Ground almonds (Optional, for added moisture and texture.)
• 1 orange Orange zest (Finely grated.)
• 30 ml Brandy or dark rum (Extra, for feeding the cake after baking (optional).)

Instructions

1. 1Chop any large dried fruits, halve the glacé cherries, and finely chop the candied peel. Combine all the mixed dried fruit, glacé cherries, and candied peel in a medium-sized bowl. Pour 100ml of brandy or dark rum over the fruit mixture and stir well to ensure all fruits are coated. Cover the bowl and let the fruit soak overnight, or for at least 4 hours, to plump up and absorb the liquid.
2. 2Grease a 20cm (8-inch) round cake tin with butter, then line the bottom and sides with baking parchment, ensuring the parchment extends about 2 inches above the rim of the tin to protect the cake during its long bake. Preheat your oven to a low temperature of 140°C (275°F) / Gas Mark 1.
3. 3In a large mixing bowl, using an electric mixer or a wooden spoon, cream the softened unsalted butter and dark brown sugar together until the mixture is light, fluffy, and pale in color. This should take about 5 minutes.
4. 4Crack the large eggs into a separate small bowl. Gradually beat the eggs into the creamed butter and sugar mixture, adding one egg at a time. After each egg, add a spoonful of the all-purpose flour from the measured amount and mix well to prevent the mixture from curdling. Continue until all eggs are incorporated.
5. 5In a separate bowl, sift together the remaining all-purpose flour, baking powder, and mixed spice. If using, add the ground almonds to this mixture. Stir in the finely grated orange zest.
6. 6Gradually fold the combined dry ingredients into the wet mixture until just incorporated. Be careful not to overmix. Then, gently stir in the soaked dried fruits until they are evenly distributed throughout the batter.
7. 7Spoon the cake mixture into the prepared tin and gently level the top with the back of a spoon. Place the tin in the preheated oven and bake for 2.5 to 3 hours. To check for doneness, insert a skewer into the center of the cake; it should come out clean. If the top of the cake starts to brown too quickly, loosely cover it with a piece of aluminum foil.
8. 8Once baked, remove the cake from the oven and let it cool in the tin for 30 minutes. While still warm, prick the top of the cake all over with a skewer and spoon 2-3 tablespoons of additional brandy or rum over it (if desired). This 'feeding' helps to keep the cake moist and enhances its flavor. After 30 minutes, carefully remove the cake from the tin and transfer it to a wire rack to cool completely. Once fully cooled, wrap the cake tightly in baking parchment, then in aluminum foil, and store it in an airtight container. For a richer, more mature flavor, you can 'feed' the cake with a tablespoon of brandy or rum every week or two, pricking the top before spooning over the alcohol, then re-wrapping.