Fruit Cake

Ingredients

1kg mixed fruit

zest of 2 oranges

100ml brandy or orange juice

400g margarine

400g light brown sugar

5 eggs

2tbsp mixed spice

100g dark chocolate

 Method

1) Start by placing the mixed fruit and orange zest into a bowl and stir in the brandy. Cover the bowl and leave overnight.

2) The next day, lightly grease a 9-inch cake tin with greaseproof paper. Once your tin is lined, pre-heat the oven to 140°C / 275°F / Gas mark 1.

3) To begin making the cake batter, place the margarine, sugar, eggs, flour, mixed spice, and dark chocolate into a large bowl and beat well to mix thoroughly. Fold in your soaked fruit including the juices.

4) Spoon the mixture into the prepared cake tin or cupcake tin (Which are perfect for induvial portions) and spread out evenly with the back of a spoon. Bake in the pre-heated oven for 3 - 3 ¾ hours for a whole cake or around 1 - 1 1/2 hours, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin before transferring to a wire rack.

5) When cool, pierce the cake at intervals with a skewer and add a little splash of brandy before wrapping in baking paper (parchment paper) and a layer of tin foil on top and feeding once a week.