A fruitcake keeps well for long time, making it the perfect treat for any unexpected, famished guests. The previous owner of my London residence was in the area and made an unannounced appearance. Thankfully, I still had the fruitcake that I had made the previous week to offer as an afternoon treat.
He said it was the best fruitcake he had ever tasted so it would be rude not to share my recipe with you:
Ingredients:
- 200g of candied cherries
- 400g of chopped pecans
- 500g cups flour
- 500ml of cream
- 500g of soft butter
- 200 gms sugar
- 6 large eggs
- 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 100ml Grand Marnier
- 100ml of rum
- Additional fruit and nuts for the coating
Instructions:
Smoothly line a 12 inch round baking tray with greaseproof paper. Halve the cherries and place in a bowl with the pecans. Cover the mixture with Grand Marnier and leave to stand for 36-48 hours.
Stir the flour into the cherry and nut mixture until evenly covered. Mix the cream the butter and sugar together and add to the cherry and nut mixture.
Beat the 6 eggs and add to the butter mixture, slowly adding the rum one tablespoon at a time.Spoon the mixture into the 12 inch pan, patting to down to remove air bubbles. Bake the cake for 2.5 hours at 180C and then allow it to cool on wire rack.
Store in an airtight container and occasionally add more rum to keep moist.
