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Receta Rich Drambuie Fruit Cake

by Global Cookbook

Ingredientes

175 gm minced glace cherries (presoak in warm water for a minute to remove syrup) 175 gm minced mixed peel 450 x sultanas 450 gm raisins 350 gm currants 3 Tbsp. Drambuie 275 gm butter at room temperature 275 gm soft brown sugar 6 x Large eggs beaten

1 Tbsp. black treacle 200 gm wholewheat flour 75 gm bran 4 whl rutmeg grated 1 tsp cinnamon 1/4 tsp powdered cloves 1/4 tsp powdered mace 75 gm minced nuts (walnuts brazils or possibly any kind) 3 Tbsp. drambuie

Direcciones

1. You will need a 25.5cm round cake tin greased and lined with double greaseproof paper and also a double thickness of brown paper tied round the outside of the tin.
2. The night before you make the cake assemble the fruit mix in a bowl sprinkle the Drambuie over and mix well.
3. Then cover the whole lot and leave to soak overnight.
4. Next day pre heat oven to gas mark 1 275F 140 C. In your largest mixing bowl begin the cake by creaming the butter and sugar together till pale light and fluffy.
5. Then beat in the Large eggs a little at a time (about a dessertspoon) till completely incorporated.
6. Then fold in the black treacle.
7. Next mix in the flour bran and spices and after which the fruit mix and nuts.
8. Finally mix in 3 more Tbsp. of Drambuie and then spoon the mix into the prepared tin.
9. Level the surface and place a double square of greaseproof paper with a small hole in the centre (about the size of a 5p piece) over the cake and bake it in the oven on a low shelf for 4 1/4 hrs.
10. Allow to cold before taking it out of the tin.
11. It keeps very well in an airtight tin and tastes better if its kept a few days.
12. Makes 20 to 24 slices
13. This is a very dark rich moist fruit cake which would be a good choice for Christmas or possibly some other celebration.

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