Rich Fruit Cake (English Christmas cake)
I have the recipe from a Scot and bake it every Christmas for Christmas.
- 350 g margarine
- 350 g brown sugar
- 6 eggs
Mix the ingredients and stir until the sugar has dissolved - since brown sugar is usually coarser than white, it takes a bit.
- 450 g of flour
- 4 tablespoons of brandy or whiskey (I think I can also represent, if children eat, because of long baking time)
under the margarine / sugar / egg mixture lift
- 1 tbsp cinnamon
- 1/2 teaspoon cloves
- 2 teaspoons freshly grated ginger
- 1/2 tsp cardamom
- 400 g raisins
- grated peel of an orange
- grated peel of a lemon
- 100 g of citron
- 100 g of orange precipitate
- 125 g white cherries, chopped small
- 250 g roughly chopped almonds
Lift everything under the dough.
Lay out a springform 28 cm with baking paper and put a high strip of baking paper inside the edge, as the cake still rises.
The cake is baked at 140 degrees top and bottom heat for 3 hours, which should be covered half full time with aluminum foil, otherwise it will be too brown.
After baking, sprinkle the hot cake with apricot jam and let it cool in the mold. Wrap tightly in aluminum foil and let it soak for at least a week.
