Fruit Cake

Or Half Pound cake

Ingredients 

8oz butter

8oz caster sugar

4 eggs, beaten

8oz plain flour, sifted

8oz seedless raisins 

8oz mixed currants and sultanas

4oz glace cherries, chopped

pinch of salt

11/2 tsp mixed spice

1 tbsp brandy

whole blanched almonds, to decorate

Method

  Grease  and line a deep 20cm (8 inch) round cake tin with greaseproof paper.

  Cream the butter and sugar together until pale and fluffy.  Gradually add the eggs, beating well after each addition.  Fold in the flour, fruit, salt and spice, then add the brandy and mix in well to make a soft dropping consistency.

  Turn into the prepared tin, level the top and decorate with the almonds.  Wrap a strip of folded brown paper around the outside of the tin and secure with string (I find I have to do this as our oven is a little fierce and this cake takes a long time to cook!)  Bake at 150C for about 2 1/2 hours.  If the top gets too brown, cover with foil.  Leave to cool in the tin for at least half an hour, then turn out on to a wire rack to cool completely.

  A wonderful cake to serve  thickly sliced along with a hunk of cheddar cheese.