Tony’s Mum’s Fruitcake
– 225 grams unsalted butter
– 210 grams light brown sugar
– 260 grams flour
– 75 grams ground almonds
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 3 large eggs
– 3 tablespoons alcohol – whiskey if you’re in the highlands and islands
– Zest of one lemon
– Zest and juice of one orange
– 1kg dried and candied fruit
– Preheat oven to 160 degrees Celcius
– Grease and line a 20cm baking tin
– Mix together flour, ground almonds, baking powder and salt
– In a separate bowl place the dried and candied fruit, and add 3-4 tablespoons of the flour mix, stirring so that the fruit is well coated.
– In another bowl beat the butter until creamy.
– Add the sugar and beat until fluffy.
– Add the eggs, one at a time, beating well between each egg.
– Mix in the alcohol, zest and orange juice.
– Beat or fold in the dried fruit mix.
– Beat or fold in the flour mix.
– Spoon into the baking tin.
– Bake for 1 hour
– Reduce the temperature of the oven to 150 degrees Celcius, and bake for another 90 minutes until a skewer poked into it comes out clean.
– Remove from the oven and allow to cool.
– Poke holes in the top of the cake with a skewer, and brush with more alcohol.
– Wrap your cake well (cling-film or greaseproof paper and foil), place in a tin, and place somewhere cool or cold, and dry, such as under the eaves of your A-frame cabin.
– Brush the cake once a week or so for the next few weeks.
– Preferably leave in your chosen cold spot for a winter or two. It seemed to work for Tony’s mum’s cake. We might have to start ordering them a long way in advance!