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Mich Turner's Rich Fruit Celebration Cake

Mich Turner's Rich Fruit Celebration Cake

Recipe Submitted By: bakingmad

This classic recipe was created by Mich Turner, the queen of colture cakes. It is delicious on its own or can be covered in the traditional combination of marzipan and icing.

Recipe from Mich Turner Cake Masterclass, Jacqui Small £30

Preparation Time	00 minutes
Baking Time	2 hours 30 minutes
Portions	12
Skill Level	Easy
Average Rating

Mich Turner's Rich Fruit Celebration Cake Ingredients

250 grams	Butter (unsalted)
360 grams	Cherries (haved)
480 grams	Sultanas
450 grams	Raisins
550 grams	Currants
225 ml	Brandy
260 grams	Dark Muscovado Sugar (Billington's)
1 tbsp	Black Treacle (Silver Spoon)
5	Free Range Eggs (large, lightly beaten)
240 grams	Plain White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1 tsp	Cinnamon (ground)
1 tsp	Ginger (ground)
1 tsp	Nutmeg (ground)
1 tsp	Cloves (ground)
1 tsp	Mixed Spice
40 grams	Glace Ginger
1 tsp	Vanilla Pods (Nielsen-Massey)

This recipe uses

How to make Mich Turner's Rich Fruit Celebration Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Grease and line a deep cake tin with non-stick baking paper or use a non-stick 8" cake tin.
Wash the fruits and drain through a sieve. Tip into a bowl, and pour the brandy over the mixture. Leave to steep for up to 6 hours.
Preheat the oven to 140°C (fan oven to 120°C, gas mark 1). Ensure all the ingredients are at room temperature.
Melt the butter and sugar together in a saucepan, stirring until well mixed, then pour into a mixing bowl.
Add the treacle and mix well, then add the eggs and mix again.
Sift in the flour, baking powder and spices and fold in well, then stir in the steeped fruit and remaining liquid, the glacé ginger and vanilla extract.
Spoon the mixture into the prepared tin and bake until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin and turn out when cold.
To store wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks prior to the event. Once covered in marzipan and icing, this cake will keep for a further 6 months at room temperature. Alternatively, store in the freezer wrapped in a double layer of greaseproof paper and double layer of foil pretty much indefinitely.

Reviews

Read all reviews (1) | Average rating: 5 stars

"I made this for my wedding cake and it is absolutely superb. I made the cake back in January for my wedding earlier this month. It was the first time I had ever made a cake using the "melting" method but it works really well. Once you've done all the prep work it's a really easy cake to make too. The cake is so moist and fruity and matures really well. I've had a few people that don't really like fruit cake say how much they've enjoyed it. If you need a good rich fruit cake recipe then this is the one......"

26-06-2012 | Author: loubylou138 | 5 stars

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