english fruitcake

How To Make english fruitcake

• 1

  Soak currants in sherry for 2 days.
• 2

  Sift together flour, ground almond and spices.
• 3

  Cream butter and sugar then add honey and mix.
• 4

  Add 1 egg at a time alternating with flour mixture. When well mixed, add all fruit and apple.
• 5

  Put into a 9" round or 8" square pan, 3" deep, lined with parchment paper.
• 6

  Put cake in a preheated oven of 130 degrees for 1 1/2 hours. Turn oven down to 120 degrees and bake for another 4 1/2 hours. She noted this is her time but my oven may be different.
• 7

  When cooked, leave in pan till cake is cold.
• 8

  Remove cake from pan, and leave in parchment paper. Pierce top with a skewer and pour brandy over cake and wrap in foil.
• 9

  Cake will mature in one month. Brandy may be added once a week during the fermenting time.
• 10

  NOTE: having several friends from England, I know that they cook according to weight. Thus the reason for the directions for the eggs being the same weight as the butter. So until I make this myself, I do not know how many eggs that would be.
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