1. Baking the rich fruit cake
Watch Paul prepare, mix, then bake his very own rich fruit cake recipe. He’s taken bits of other recipes and put them together with his own unique twist to bring you this delicious rich fruit cake.
See the Tools and Ingredient tabs below and you’ll find the Method in the Templates tab.
Learn how to make Rich Fruit cake with Paul Bradford
Learn how to make rich fruit cake the Paul Bradford way. Paul likes to soak his fruit well in advance to really bring out the flavours and give the cake that moistness often lacking in a fruit cake.
In this tutorial you will learn how to…
- Soak and prepare the fruit
- Mixing the ingredients to the right consistency
- Add the fruit
- Bake to perfection
- and much, much more
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8″ square fruit cake
- 500g currants
- 350g sultanas
- 400g cherries (chopped)
- 250g butter
- 250g muscovado sugar
- 250g plain flour
- 175g raisins
- 100g chopped almonds
- 50g mixed peel
- 5 medium eggs
- 1 tablespoon treacle
- 1.5 teaspoons of mixed spice
- 1 teaspoon of almond essence
- 0.25L Cointreau
- 0.25L Scottish whisky
- Zest of one orange
- Zest of one lemon
- 8” square cake tin
- Wooden spoon
- Bamboo skewer
- Baking parchment or grease-proof paper
- Oven thermometer
- Digital scales
- Sharp knife
- Measuring jug
Soak the sultans, currents and raisins with in the Cointreau and Whisky for approximately 10 days. Make sure the fruit is fully drained before adding to the cake mix.
Preheat your (fan assisted) oven to 130C (300F) or 150C (325F) in a conventional oven.
- Beat your butter, sugar and eggs on a slow speed for a couple of minutes or until mixed through.
- Add the treacle and mix for a further minute.
- Now add the flour, almonds and mixed spice then mix for 2 minutes then scrape down and mix for another minute.
- Add the fruit, cherries and mixed peel to the bowl and mix thoroughly using a wooden spoon.
- Double line your 8” square cake tin.
- Add the mix making sure that you stay around 1” from the top of the tin and that the mix is spread evenly.
- Place in the oven for 4hrs, but checking at 2hrs then 30 min intervals until the cake is cooked right through.
- Leave to cool in the tin.
- Once cool wrap in greaseproof paper and tinfoil.
- Pierce the top of the cake with your skewer, which will allow you to feed the cake with an alcohol of your choice. So long as the cake is stored in a cool, dry place the cake can be baked and fed three months beforehand.