I wanted to find a unique way to say, “Thank you!” to all of my clients who I’ve had the privilege of working with this past year. I hope you enjoy joining me and my two little Welsh Guards as we bake our annual Traditional English Fruitcake. We, also, hope you try it and enjoy it, too!
Traditional English Fruitcake
(The below recipe reflects changes that have been made, since this video was made)
284g. All purpose baking flour
Pinch of salt
1/2 t. Baking powder
1 t. Ground cinnamon
1/8 t. Nutmeg
1 t. Allspice
1 T. Chocolate powder
340g. (2C) Sultanas (Golden raisins)
227g. (2C) Currants
227g. (2C) Glace cherries – cut in half
1/2 lb. Soft unsalted butter
1 1/2 C. Soft, dark brown sugar
4 Medium eggs
Finely grated rind and juice of 1 lemon
Finely grated rind from 1 orange
1 T. Black treacle
3 T. Brandy
1. Sift flower, salt, baking powder, chocolate powder and spices into large mixing bowl and stir in sultanas, currants, and glace cherries.
2. In a separate bowl, cream together butter and sugar until soft, then beat in eggs gradually. Stir in lemon and orange rind and lemon juice, black treacle and brandy. Put in half of the flower and fruit mixture, then add the rest. Mix well.
3. Pour mixture into a greased 8″ cake tin, lined with two layers of greaseproof paper. Bake in oven at 300*F for 1 hour, then reduce heat to 275*F and continue baking for a further 3 to 3.5 hours, or until a toothpick inserted in the center of the cake comes out almost dry.
4. When cooked, remove from oven and leave to cool in tin before turing out. Peel off greaseproof paper.
5. Finish with apricot preserves (without chunks), marzipan and Royal Icing. (Marzipan can be purchased on Amazon directly from England – HIGHLY RECOMMEND this.) Spread the apricot jam in a thin layer over the top and sides of the cake and then place the marzipan, before adding the Royal Icing.
Preparing the Cake Tin:
Place a piece of parchment paper a little larger than the tin’s diameter, on a countertop.
Place bottom of tin on top, and then trace around the base with a pencil.
Cut out paper inside the line with scissors.
Grease the tin with Crisco to make the parchment paper stick to the sides and bottom of the tin. (Shortening does not burn easily and imparts no taste.)
Protecting the Cake:
1 cookie sheet that fits the 8” cake pan
1 brown paper bag, double thickness, cut bag to fit the cookie sheet
1 brown, paper bag, double thickness, cut around the circumference of the cake tin.
Tie paper securely to tin with string.
Place tin onto cookie sheet and bake
Nowhere should the cake tin be exposed to the cookie sheet or oven rack. The double thick paper will protect the cake, as it bakes for several hours.