Chef de haute cuisineThis is a genuine, 17th century, English fruit cake. The recipe was handed down to me by my grandfather.
METHOD Cook @ 130c (250f) for : Test with metal skewer to see that the cake is cooked through.
(best to hide it if you are really serious about wanting it to last)
Cream butter and sugar
Beat in eggs (One @ a time)
Premix dry ingredients (including flour)
Mix all together while adding half the brandy
small cake +/- 3 hours.
family cake +/- 5 hours.
Remove from oven and slowly pour over the remaining brandy
Note:
For a cake that will last almost indefinitely out of the fridge just
baste it on all sides with more brandy while it is cooling.
When cold (the next day or so) wrap in tin foil and store in a cool
place
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SMALL
750g mixed fruit 250g
butter
250g castor sugar 250g flour
4 large eggs
250g mixed peel
250g mixed nuts
1 X 25g nutmeg
¼ btl mixed spice 250g Glace
cherries
½ pkt angelica
1/2 btl Brandy
FAMILY (Baking tin 300 x
400 x 100mm deep)
4kg mixed fruit 1kg
butter
1kg caster sugar
1kg flour
18 eggs
2 lemons (grated rind)
250g nuts (almonds)
1 freshly ground nutmeg
1btl mixed spice
1kg Glace cherries & angelica
1btl brandy