1 3/4 cups of butter or margarine
1 1/4 cups of brown sugar
4 eggs
200g of currants
50g of citron, finely chopped
50g of orange peel, finely chopped
10 candied cherries, halved
50g of almonds, peeled and sliced
3 1/3 cups of all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
zest of 1 lemon
2 tablespoons brandy
1 teaspoon active dry yeast
1/2 cup milk
cake flour
1 3/4 cups of butter or margarine
1 1/4 cups of brown sugar
4 eggs
200g of currants
50g of citron, finely chopped
50g of orange peel, finely chopped
10 candied cherries, halved
50g of almonds, peeled and sliced
3 1/3 cups of all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
zest of 1 lemon
2 tablespoons brandy
1 teaspoon active dry yeast
1/2 cup milk
cake flour
In a bowl, beat the butter or margarine until creamy
Add the brown sugar, beating well after each addition
Beat in the eggs one at a time, continuing to beat until the sugar is dissolved and the mixture is smooth and light
In another bowl, mix together the currants, candied fruits, almonds, and flour
Add to the mixture the cinnamon, cloves, lemon zest, and brandy
Mix well
Combine the remaining flour with the yeast and add to the mixture
Add enough milk to make the mixture slightly firm
Grease a 28x12.5cm English fruit cake mold and dust with cake flour
Preheat the oven to moderate temperature (170°C)
Spread the mixture to 2/3 of the mold's capacity
Bake for 90-120 minutes, or until a toothpick inserted into the center comes out clean
Unmold and let cool
Keep for 5-6 weeks.
