Best Ever Rich Fruit Cake Recipe

Ingredients : Makes one 20cm round cake

250 g

1 cup

1 tablespoon

1 teaspoon

1 tablespoon

1/2 cup

2 teaspoons

1 1/4 cups

2/3 cup

1/2 cup

2/3 cup

2 cups

1/2 cup

2 teaspoons

1/2 cup

1/4 cup

Fondant Icing

1 kg

5 teaspoons

1/4 cup

1/2 cup

1 tablespoon

1 cup

Unsalted butter

Dark brown sugar

Eggs, lightly beaten

Coffee essence

Vanilla essence

Molasses

Plum jam

Orange juice

Finely grated orange rind

Sultanas

Currants

Raisins

Chopped peel

Glace cherries, but in halves

Glace apricots, chopped

Glace pineapple, chopped

Figs, chopped

Silvered almonds

Plain flour

Self-raising flour

Mixed spice

Sherry, brandy or rum

Warmed, sieved apricot jam

Icing Sugar

Gelatine

Water

Liquid glucose

Glycerine

Pure icing sugar, extra for kneading

Method :

Preheat oven to slow 150^oC. Line base and side of a deep, 20cm round cake tin with greaseproof paper.
Using electric beaters, beat butter, and sugar in small mixing bowl until light and creamy.
Add eggs gradually, beating thoroughly after each addition. Add essence, molasses, plum jam, juice and rind, beat until combined.
Transfer mixture to large mixing bowl, add fruit, and almonds. Using metal spoon, fold in the sifted dry ingredients alternately with the sherry. Stir until just combined and the mixture is almost smooth.
Spoon mixture into prepared tin, sprinkle top with cold water and smooth surface with a wetted hand. Tap cake tin gently on bench top to settle mixture.
Wrap double thickness of brown paper around tin, secure with paper clip. Bake for 3 to 3 1/2 hours or until skewer comes out clean when inserted in centre of cake. Leave cake in tin overnight before turning out.
To make Fondant Icing - Sift icing sugar into large mixing bowl. In small pan, dissolve gelatin in cold water. Add glucose, place over gentle heat, stirring occasionally until the gelatin has dissolved. Remove from heat, stir in glycerine. Cool 1 minute.
Make a well in centre of icing sugar and pour in the gelatin mixture. Use wooden spoon to thoroughly combine.
Knead by hand until mixture is a firm, dough-like paste. Turn mixture onto a smooth surface lightly covered with sifted icing sugar. Knead well until smooth and pliable, mixture should resemble Plasticine. Cover fondant securely with plastic wrap until needed. Do not refrigerate. Best used within 2 days of making.
To cover cake with fondant, place cake upside down on a covered cake board or large, flat plate. Brush cake lightly and evenly with sieved jam. Knead fondant with the extra sifted icing sugar until smooth. Roll out evenly on a smooth surface lightly covered with icing sugar until 1 cm thick, try to roll out in the shape of the cake. Move icing constantly to prevent it sticking to the work surface.
Lift onto cake using rolling pin. Roll rolling pin gently onto top of cake Ease the icing around sides and base of cake.
Coat the palms of your hands lightly with icing sugar and rub top and side of cake lightly for 2 to 3 minutes until icing is smooth. Cut away excess from base using sharp knife. Cake is best left for 2 days in a clean, cool place before decorating. Do not refrigerate.
Soften a small amount of icing to a paste with a little hot water. Wrap ribbon or lace around cake, secure with a little of the softened icing.
Hold in place with a pin until icing dries. Trim excess ribbon using small, sharp scissors.
Tie bow from remaining ribbon, place over ribbon join, using icing paste on back to secure. Place posy of small flowers on top of cake just prior to serving.