Ingredients
- ½ cup orange juice
- ½ cup dry sherry
- ¾ cup grapeseed or sunflower oil
- 1 kg mixed dried fruit
- ¾ cup soft brown sugar, firmly packed
- 2 tablespoons treacle
- ½ teaspoon baking soda
- 1 lemon, finely grated zest and juice
- 4 large eggs, lightly beaten
- 2 cups high grade flour
- 1 tablespoon cocoa powder, sifted
- 1 tablespoon mixed spice
- 100g raw whole almonds
Method
-
Preheat oven to 140 °C.
-
Grease an 18cm square cake tin and line the base and sides with a double thickness of non-stick baking paper.
-
Place orange juice, sherry, oil, dried fruit, sugar and treacle in a saucepan. Bring to the boil, then turn down the heat and simmer very gently for 10 minutes.
-
Remove from the heat and stir in baking soda. Set aside to cool to room temperature.
-
Stir in lemon zest and juice and beaten eggs. Add sifted flour, cocoa and spice and stir to combine.
-
Spread mixture into prepared tin, smoothing the surface. Arrange almonds on the surface of the cake.
-
Bake for 2 hours 30 minutes or until a skewer inserted in the centre comes out clean. Allow to cool completely before removing from the tin.
Notes
This cake will last well for up to 4 weeks if stored in an airtight container in a cool place.
To store any fruitcake, wrap tightly in a double layer of greaseproof paper and store in a cool place. 'Feed' the cake with brandy at intervals (say once a week) by poking it all over with a skewer, then dousing with brandy. The brandy will soak in through the holes and permeate the cake with flavour.