English Fruit Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g sultanas
- 150 g currants
- 75 g lemon peel
- 75 g orane peel
- 100 g cherry (s), cherries
- 100 g apricot (s), dried
- 4 cl brandy
- 1 lemon (s), the zest, grated
- 450 g flour 405
- 300 g butter
- 300 g suar
- 6 egg (s)
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- Butter for brushing
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix all of the dried fruits with the grated lemon peel and brandy the evening before and leave to infuse, covered.
- On the day of preparation, fold 100 g of flour into the fruit.
- Beat the butter, 250 g sugar and a pinch of salt together until the sugar has dissolved. Separate the eggs and gradually stir in the yolks. Beat the egg white with the remaining 50 g sugar until stiff and fold about 1/3 of the egg white into the mixture.
- Mix the remaining flour with the baking powder, fold into the foam mixture and then fold in the fruits and the rest of the stiff egg white.
- Put the resulting dough in a greased loaf pan (35 cm) sprinkled with breadcrumbs and bake in the preheated oven on the lowest rack at 175 degrees (convection 150, gas level 2) for 90-100 minutes. If the cake gets too dark, cover it with a daily newspaper.
- After baking, carefully turn the cake over, let it cool down a bit, brush it all over with melted butter while it is still warm and sprinkle with powdered sugar. This keeps the fruit cake fresh for a very long time.
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