Rich Fruit Cake

Description: A traditional fruit cake passed down by Frances Gurto—we had this as our wedding cake and still make it occasionally for Christmas. Full of dried fruits, citrus zest, spices, and a generous splash of brandy, it’s a celebration of memory and flavour.
Recipe of: Diane Dunphy (Frances’ sister)
Recipe of: The family
Total time: Overnight soaking + 4 1/2 hours
Number of servings :16
Serving size: 1 x 8 inch (20cm) cake cut into 12 – 16 slices. I slice per serving.

Ingredients

Dried Fruits:

2 lbs (900 g) raisins 4 oz (115 g) currants 4 oz (115 g) candied cherries 4 oz (115 g) mixed peel ½ cup (125 mL) rum, brandy, or sherry

Cake Base:

8 oz (225 g) butter 1½ cups firmly packed brown sugar 4 eggs 2½ cups all-purpose flour Pinch of salt 1 tsp mixed spice ½ tsp cinnamon ½ tsp nutmeg 1 tsp grated orange rind 1 tsp grated lemon rind 1 tsp vanilla essence A few drops of almond essence 2 tbsp marmalade 1 tsp gravy coloring essence (optional)

Method

  1. Soak the Fruit
    Chop all fruits and place in a large mixing bowl. Pour over alcohol, stir well, and cover. Let sit overnight (or for several weeks if desired, adding extra brandy as needed).

  2. Prepare the Cake Batter
    Cream the butter with brown sugar, citrus rinds, and essences. Mix in marmalade. Beat in eggs one at a time, mixing well after each.

  3. Combine Dry Ingredients
    Sift together flour, salt, and spices. Add soaked fruit to the creamed mixture alternately with the dry ingredients, folding gently to combine.

  4. Prepare the Pan
    Line an 8-inch round or square cake pan with one layer of white paper and two layers of brown paper. Pour in the batter. Lift the pan about 12 inches and drop it onto a hard surface to remove air bubbles and level the mixture.

  5. Smooth the Top
    Wet your hand and gently smooth the surface of the batter for an even, glossy finish once baked.

  6. Bake the Cake
    Bake in a slow oven at 250–275°F (120–135°C) for gas ovens or 250–300°F (120–150°C) for electric ovens, for approximately 4 hours. Cake is done when firm and a knife inserted into the centre comes out clean.

Special Instructions:

  • After Baking: Immediately pour ¼–½ cup additional brandy or sherry over the hot cake. Then wrap in a clean towel or aluminium foil to keep the surface soft.

  • Storage: Store in a tin in a cool place. Improves with age and can be made weeks in advance.