Recipes - Rich Fruit Cake Recipe

Ingredients

Cake Composition

175 g of butter, softened

175 g of caster (superfine) sugar

3 eggs, beaten

175 g of self-raising flour, sieved (strained)

25 g of oz ground rice

Finely grated rind of 1 lemon

4 tbsp of lemon juice

125 g of candied fruits, chopped

icing (confectioners') sugar, for dusting (optional)

Method

Lightly grease an 18 cm/ 7 inch cake tin (pan) and line with baking parchment.
In a bowl, whisk together the butter and caster (superfine) sugar until light and fluffy.
Add the beaten eggs a little at a time. Fold in the flour and ground rice.
Add the grated lemon rind and juice, followed by the chopped glace fruits. Lightly mix all the ingredients together.
Spoon the mixture into the prepared tin (pan) and level the surface with the back of a spoon or a knife.
Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 1 hour - 1 hour 10 minutes.
Bake the cake until well risen or until a fine skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin (pan) for 5 minutes, then turn out on to a wire rack to cool completely.
Dust the top of the cake well with icing sugar with some patterns before serving.

Baker's Tips

It is important to wash and dry the candied fruits before chopping them.
This will help prevent the fruits sinking to the bottom of the cake during baking.
This is one of the common mistake (not washing and drying the candied fruits) in making fruit cake.

	Rich Fruit Cake Recipe

	Ingredients Cake Composition 175 g of butter, softened 175 g of caster (superfine) sugar 3 eggs, beaten 175 g of self-raising flour, sieved (strained) 25 g of oz ground rice Finely grated rind of 1 lemon 4 tbsp of lemon juice 125 g of candied fruits, chopped icing (confectioners') sugar, for dusting (optional) Method Lightly grease an 18 cm/ 7 inch cake tin (pan) and line with baking parchment. In a bowl, whisk together the butter and caster (superfine) sugar until light and fluffy. Add the beaten eggs a little at a time. Fold in the flour and ground rice. Add the grated lemon rind and juice, followed by the chopped glace fruits. Lightly mix all the ingredients together. Spoon the mixture into the prepared tin (pan) and level the surface with the back of a spoon or a knife. Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for 1 hour - 1 hour 10 minutes. Bake the cake until well risen or until a fine skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin (pan) for 5 minutes, then turn out on to a wire rack to cool completely. Dust the top of the cake well with icing sugar with some patterns before serving. Baker's Tips It is important to wash and dry the candied fruits before chopping them. This will help prevent the fruits sinking to the bottom of the cake during baking. This is one of the common mistake (not washing and drying the candied fruits) in making fruit cake.

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