Fruitcake loaf



Ingredients 12
Servings 1 loaf
Time 30

Ingredients

  • 100
    g
    preserved ginger in syrup, chopped
  • 100
    g
    red glacé cherries, chopped
  • 100
    g
    fruitcake mix
  • 50
    g
    chopped glacé citrus peel
  • 80
    ml
    brandy
  • 125
    g
    butter
  • 125
    ml
    caster sugar
  • 2
    eggs
  • 310
    ml
    flour
  • 5
    ml
    baking powder
  • 45
    ml
    extra brandy
  • icing sugar for dusting
 

Method

50
 

Preheat the oven to 150 °C. Line a greased cake tin (8 x 26 cm) with baking paper.

1 Mix the ginger and syrup, cherries, fruitcake mix, citrus peel and 80 ml brandy and leave for 15 minutes.

2 In a separate bowl cream the butter and caster sugar. Add the eggs one at a time and mix. Add the flour, baking powder and fruitcake mixture.

3 Mix well and turn the batter into the prepared tin.

4 Bake for about 50 minutes or until a skewer inserted in the middle comes out clean.

5 Brush the top with the extra brandy and leave to cool in the tin for 15 minutes. Turn onto a serving plate, slice and dust with a little icing sugar.

Tip: To store, sprinkle brandy over the fruitcake and cover securely with foil, then wrap in clingfilm.

 

 

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