Recipe Type: Cake
Method
Remove from the heat and pour the mixture into a large mixing bowl. Allow to cool before covering with foil and leaving to soak overnight.
Pre-heat the oven to 150C/ 300F/ Gas Mark 2. Prepare a deep 20cm cake tin by lining with a baking sheet and wrapping a layer of baking sheet around the outside too, securing this with some string.
Give the fruit mixture a good stir the next day and add the ground almonds, flaked almonds, cinnamon, nutmeg, ground ginger, cloves and the ground coriander. Give the mixture a quick stir before adding the Mortons Plain Flour, baking powder, 4 free range eggs and 1tsp vanilla extract.
Give the mix a good stir to ensure it is well combined and tip into the prepared cake tin. Be sure to level the top so the fruit doesn’t protrude too much and place in the oven for 2 hours.
Remove the cake from the oven and check it is springy to the touch and a skewer comes out clean. Use the skewer to poke small holes through the top of the cake and pour two tablespoons of brandy or sherry over the cake. Leave in the tin to cool and for the brandy or sherry to absorb.
Remove from the tin when cool and wrap in clean baking paper and place a layer of cling film around the cake to preserve it until the night before you are ready to serve.
The night before, make the royal icing to give the cake the final touch. Place the two egg whites into a mixing bowl and beat the eggs with an electric hand whisk, gradually sifting the icing sugar into the mix, until it forms stiff peaks. Add in the glycerine and give the mixture one last whisk. Smooth across the top of the cake and leave overnight to dry before placing in an airtight container or serving.
Ingredients
250g softened butter
200g muscovado sugar
1kg mixed fruit (raisins, sultanas, cranberries, cherries & prunes)
Juice & zest of 1 large orange
Juice & zest of 1 large lemon
150 ml brandy or sherry
Pinch of salt
Cake Mix
175g Mortons Plain Flour
100g ground almonds
100g flaked almonds
½ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
1/4 tsp cloves
¼ tsp ground coriander
4 free range eggs
1tsp vanilla extract
Royal Icing
500g icing sugar
3 medium egg whites
1 tsp glycerin