Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Staffordshire Fruit Cake




Source of Recipe


the web


List of Ingredients




Butter -175g (6 oz)
Caster sugar - 175g (6 oz)
Eggs - 4
Plain flour - 225g (8 oz)
Ground mace - ½ teaspoon
Baking powder - ½ teaspoon
Black treacle - 50g (2 oz)
Ground almonds - 50g (2 oz)
Currants - 225g (8 oz)
Glacé cherries - 50g (2 oz), quartered
Mixed peel - 50g (2 oz), chopped
Brandy - 1 tablespoon
Lemon juice - 2 teaspoons

Recipe



Set the oven to 180 ºC / 350 ºF / Gas 4.

Grease and line a 20 cm (8 inch) round cake tin. Cream the butter and sugar together in a bowl until light and fluffy. Whisk the eggs together in a bowl set over a pan of hot water then beat into the butter mixture.

Sift together the flour, mace and baking powder and fold into the butter mixture, alternately with the treacle and ground almonds.

Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice.

Turn the mixture into the prepared tin and smooth over the top.

Bake for 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly.

Allow to cool in the tin for 5 minutes, then turn out on to a wire rack.

Makes one 20 cm (8 inch) cake