5 eggs
1 3/4 cups all-purpose flour
3/4 cup unsalted butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup milk or brandy
3 cups all-purpose flour
2 teaspoons active dry yeast
100g candied orange peel, finely chopped (3/4 cup)
2/3 cup clear or dark raisins, seeded
2/3 cup chopped nuts
1/2 cup dried figs or dates
1/2 cup dried apricots, chopped
1/2 teaspoon cornstarch
5 eggs
1 3/4 cups all-purpose flour
3/4 cup unsalted butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup milk or brandy
3 cups all-purpose flour
2 teaspoons active dry yeast
100g candied orange peel, finely chopped (3/4 cup)
2/3 cup clear or dark raisins, seeded
2/3 cup chopped nuts
1/2 cup dried figs or dates
1/2 cup dried apricots, chopped
1/2 teaspoon cornstarch
Beat the eggs with the sugar in a stand mixer for 7 minutes
Beat the butter or margarine with the vanilla extract until smooth and add the milk gradually, beating well
Mix half of the flour with the yeast
Add to the butter mixture and mix well
Then add the egg mixture, mix carefully, and finally add the remaining flour
Mix in the fruits and nuts with cornstarch and add this mixture to the batter
Grease a 27.5 cm x 17.5 cm x 7.5 cm English fruitcake pan and dust with all-purpose flour
Pour the batter into the prepared pan
Bake in a moderate oven (170°C) for 50 minutes, or until a toothpick inserted into the cake comes out clean
Let cool completely before serving.
