Featured in: Traditional English Fruitcake
Ingredients
- •227 grams (1 cup) butter, softened, plus some for the pan
- •420 grams (3 ½ cups) all-purpose flour
- •237 ml (1 cup) light brown sugar
- •30 ml ( 2 tablespoons) powdered ginger
- •227 grams (1/2 pound) raisins or sultanas, soaked in dark rum
- •237 ml (1 cup) candied peel, soaked in dark rum
- •237 ml (1 cup) glacéed red and green cherries, cut in half, soaked in dark rum
- •2 eggs
- •156 ml (2/3 cup)* heavy cream
- •156 ml (2/3 cup)* treacle**(Golden Syrup)
- •5 ml (1 teaspoon) baking soda (carbonate of soda)
- •15 ml (1 tablespoon) cider vinegar
Preparation
Preheat the oven to 163°C (325ºF). Butter and lightly flour a ring, Bundt, or 23 x 13 cm (9 x 5″) loaf pan. Tap out excess flour.
Mix together well the flour, sugar, ginger, drained raisins, and drained candied peel and cherries (save the rum for dousing).
In a stand mixer with the paddle attachment, beat the eggs until pale and fluffy (at least five minutes). Mix in the butter, cream, treacle, and beat the mixture for a few more minutes.
Dissolve the soda in the vinegar, add it to the dough until all are well incorporated with the others.
Put the cake batter into the prepared mold or tin, and bake it until the tester comes out clean, from 1-3/4 to 2-1/4 hours.
Cool on a wire rack. While still upside down poke holes in the cake with a skewer, douse liberally with dark rum or brandy, and allow to cool. When cooled completely unmold and douse again. Wrap well in plastic wrap. In a few days unwrap and douse again. Re-wrap. The cake will keep well in no small part due to the alcohol. Slice and serve, if desired, with dollops of whipped cream or eggnog ice cream.
