01 May 2020
Rich Fruit Cake
This recipe is the standard Rich Fruit Cake Recipe as showcased in Ekka's Cookery Competition - Class 56, The Georgina Pratt Memorial Prize Rich Fruit Cake.
- 500g Sultanas
- 235g Raisins
- 100g Mixed Peel
- 150g Currants
- 50g Glace` Cherries
- 1 cup of rum - port or sherry (to soak fruit)
- 250g butter
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups brown sugar (firmly packed)
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 5 extra large eggs
- 1 1/2 tblsp marmalade jam
- 2 1/2 cups plain flour
- 1 teaspoon mixed spice
- 1/4 teaspoon cinnamon
Chop all fruit the same size as sultanas, place in large bowl, add rum (or alcohol of choice) soak this
at least overnight.
Cream butter, in a large bowl, until soft, add brown sugar, mix until just combined, add orange and lemon rinds, and eggs one at a time, beating well
after each egg, add marmalade and mix.
Sift flour, salt, nutmeg, mixed spice and cinnamon.
Combine fruit mixture and other ingredients, alternating, make sure it is evenly combined.
Place in lined 18cm or 20cm round or square tin.
Heat oven to 150°C cook for first hour at 140°C then in a low oven for 4 hours. Fan Forced ovens cook a little quicker, therefore check the cake regularly, rotating it occasionally.
Check before removing that it is well cooked in the centre.