A Half Pound Fruit Cake...
8oz each of Butter, Plain Flour, Caster sugar (I use the Golden Caster - gives an added 'caramelly' flavour -
8oz Raisins, Currants, Sultanas
4oz of Glace Cherries (halved)
4 Eggs beaten
1/2 teaspn of mixed spice and Salt (though I leave the salt out doesn't seem to alter the flavour or texture)
4 tablespoons of Brandy
Cream fat and sugar until light and fluffy - add eggs a little at a time, beating well each time ( I do add a little of the flour to stop the eggs from curdling the mixture - good cooks can do it with out curdling
)
Fold in flour, spice and fruits. Add the Brandy or Whisky or Scotch or any Liqueur (Contreu was delicious - using up a bit in the bottom of the bottle...)
Should be soft dropping consistency.
Spoon into greased and lined 8" tin - level off the surface - you can put on Walnut halves, I sprinkle with a teaspn of Demerara Sugar. Cook at 150c 300F Gas mark 2 for 2-1/2hrs approx or until skewer comes out clean. Put a bit of foil over the cake top for the last 1hr of cooking. For fan oven cook at 140c.
I do it all in the Kenwood includes folding in the flour and fruit as my hands can't cope with the beating/amount of weight to be folded by hand any more.
Leave to cool and best left until the next day - if you can resist from eating it. ENJOY