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How To Make A Fruit Cake Recipe Video
|Light muscovado sugar||250 Gram|
|Butter||250 Gram, softened|
|Plain flour||300 Gram|
|Ground mixed spice||1 Tablespoon (Leveled)|
|Dried apricots||250 Gram, chopped finely|
|Dried cranberries||340 Gram|
Calories 956 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 172.9 mg
Sodium 49.1 mg2%
Total Carbohydrates 167 g55.8%
Dietary Fiber 8.1 g32.5%
Sugars 119.1 g
Protein 9 g17.6%
Vitamin A 42.7% Vitamin C 3.9%
Calcium 7.5% Iron 14.1%
*Based on a 2000 Calorie diet
1. Set the oven to 150°C/gas mark 2. To ensure that the cake will be central in the oven, position a shelf just below the centre.
2. Prepare an 18cm square cake tin, lined with baking parchment.
3. In a bowl of an electric mixer, cream together the butter and sugar until the mixture is light and fluffy.
4. Beat in the eggs, one at a time, adding a little flour with each egg. Beat the mixture well before adding the next egg.
5. Sift the remaining flour and ground mixed spice and beat well again.
6. Remove the bowl from the mixer. Tip the chopped apricots, dried cranberries and sultanas into the bowl and then fold the ingredients together.
7. Spoon the mixture into the lined tin and level the surface. Smooth over the surface with a wet hand.
8. Place the cake in the centre of the oven and bake at 150 degree C for 3-3½ hrs, over a tray of water to keep it from drying out.
9. Remove cake from the oven, place the tin on a wire rack and leave it to cool for about 15 minutes. Spoon the brandy over the cake and then leave it to cool completely in the tin.
10. Cut the Fruit Cake into squares, dust some icing sugar on top and serve.
Note: The cake can be stored for up to six months, wrapped in baking parchment and then in foil. Keep in a cool, dry place.