Happy Christmas everyone! If you've left it until the last minute to make your fruit cake, don't fret! This fruit cake is quick and easy to make, not to mention moist, flavoursome and perfect any time of the year. It's actually one of the first recipes I ever tried out, but one I still use again and again.
Prep time: 10 Mins
Baking time 70-75 Mins
225g Unsalted Butter (Softened)
225g Soft Dark Brown Sugar
4 Large Eggs
A good splash of Sherry or Brandy
1Tbsp Mixed Spice
1 Heaped Tsp Baking Powder
275g Plain Flour
500g Mixed Dried Fruit (The best you can find!)
Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 23cm springform tin. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Splash in the alcohol, then sift in the mixed spice, baking powder and plain flour. Mix it all together until you are left with a thick but smooth batter. Fold through the dried fruit (Which will admittedly take a bit of elbow grease!) then spoon evenly into the prepared tin. Bake in the centre of the oven for 70-75 minutes, until a metal skewer can be removed cleanly from the middle. You may need to cover it with foil for the last 15 minutes if it starts to colour too much on top. Let it cool for half an hour in the tin then turn out and cool completely on a wire rack. How easy is that!
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