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Traditional Rich Fruit Cake recipes |
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Cake can be made 6 months ahead, store in an airtight container in a cool place or in the refrigerator if the weather is humid.
INGREDIENTS
250g butter, softened
1½ cups (300g) firmly packed dark brown sugar
5 eggs
2¼ cups (340g) plain flour
2/3 quantity Basic Fruit Mixture
¼ cup (60ml) Grand Marnier
METHOD
Preheat oven to slow (150°C/130°C fan forced). Grease and line a deep 22cm round cake pan with two layers of brown paper and two layers of baking paper, bringing paper 5cm above the edge of the pan.
Beat eggs, one at a time, beating until just combined between additions.
Transfer butter mixture to a large bowl; stir in flour and fruit mixture. Spread mixture evenly into prepared pan; bake in a slow oven for about 3 3/4 hours or until cooked when tested.
Brush hot cake with liqueur, cover cake tightly with foil; cool in pan.
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