Joe Anderson Fruit cake, you either hate it or love it. Will you like our version which uses Pimms and Limoncillo, why not give it a try and find out.
Pre-heat the oven to 140C and line a cake time with greaseproof paper.
Fruit Cake Recipe – EatandTweet Style
- 350g Currants
- 225g Sultanas
- 225g Raisins
- 175g Glazed cherries
- 175g Ready-to-eat dried apricots (chopped into small pieces)
- 75g Mixed candied peel
- 4 Shots Pimms
- 275g Plain flour
- 1/2 tsp Nutmeg
- 3/4 tsp Mixed spice
- 400g/ Butter, softened
- 400g Muscovado sugar (Dark if possible)
- 5 free-range eggs
- 1 tbsp black treacle
- 1 Shot Limoncello
- 1 Orange rind (grated)
Method
The first thing to do is soak the raisins, sultanas, currents, mixed peel, cherries and apricots overnight in the Pimms. This will help to plump them up and bring out the flavours of the fruit.
Next, add the rest of the ingredients, mixing a little flour and one egg, before repeating the process until you have used all of the eggs and flour. Once you have a smooth batter transfer it into your grease paper lined cake tins and place another piece of greaseproof paper on top, making a small 10p sized hole in the middle of the paper.
Place in the oven for around 4 hours. Check the cake after this time, if not ready then place in for another 30 mins or until ready.
If you are using for a Christmas cake then you can place in an airtight container and feed with Pimms or Brandy around one every week/two weeks until you are ready to use. Otherwise you can cover with marzipan and icing and enjoy.
