Rich Dark Fruit Cake

Ingredients:

80g Molasses
25g Honey
125g dark brown sugar
100 ml Heavy Cream
125 g unsalted butter
1/2 tsp orange extract
1/2 tsp lemon extract
3 eggs
175 g currents
175 g raisins
175 g chopped, pitted prunes
60g copped glace cherries
60g chopped walnuts (Optional)
60g chopped blanched almonds (Optional)
60g candied lemon peel
60g candied orange peel
3g ground nutmeg
3g allspice
3g cinnamon
1/2 tsp baking powder
250g bread flour (Us AP if you can’t get bread flour)
Brandy, whisky or rum to finish and to soak the fruit.

Take the fruit, the Molasses, orange and lemon extract and 2 -3 tablespoons of the brandy, whiskey or rum and place in a bowel. Mix well and leave overnight. Mix several times if possible.

Preheat an oven to 335 F. Spray a bread tin with pan spray then line with parchment paper.

If using add the nuts to the fruit mixture. Take a saucepan and melt the butter and add the cream and brown sugar and bring to the boil. When the sugar is melted take off the heat and allow to cool slightly. Add to the fruit mixture and stir well. Beat the eggs well and add to the fruit mixture and stir will. Take the flour and baking powder and mix well. Add to the fruit mixture and stir until incorporated. Spoon into the loaf tin and place on a baking sheet and bake for 2 1/2 hours or until a skewer comes out clean after being inserted. Remove from oven and allow to cool in the tin. When cold spoon the brandy, whisky or rum onto the cake. Wrap and allow to rest for a day or so. If desired top with apricot jam and marzipan.