|Preparation : 20 min||Resting : -|
|Cooking : 1 hr 30 min||Equipment :|
|Difficulty :||Rating : 3 rates|
|Download the recipe :|
|225||g plain flour
|225||g dark brown sugar
|225||g butter (soft)
|1||tblsp black treacle
|1||level tsp mixed spice
|1||level tsp cinnamon
|75||g glacé cherries|
|75||g mixed peel|
|4||tablespoons of Brandy|
|grated rind of 1 lemon/orange (optional)|
|75||g almonds (optional)|
|1||Soak the fruit in Brandy overnight. Stirring occasionally.|
|2||If using almonds chop finely, using the mini bowl and blade.|
|3||Put all ingredients (except soaking fruit) in the Patissier bowl with dough blade. Process until mixed.|
|4||Remove lid, scrape down flour residue if necessary. Put soaked fruit into bowl on top of the mix. Pulse until mixed, put in 7/8 cake pan.|
|5||Cook at 170° for 1h30/2h or until a cake tester comes out clean.|
I use this for Christmas cake and wedding cake. Great cake that keeps really well.
Nice and fruity - can be enjoyed at any party Or just with a cup of tea ?
Makes a great fruit cake at any time but especially good at Christmas.