THIS is a simple method of making the perfect fruit cake. You might still need to make your Christmas cake so this recipe should help you out.

But it’s a fail-safe recipe for any time of year.

I like to serve this on its own – or it’s great with some cheese or with afternoon tea if you feel like treating yourself and your friends.

Ingredients:

1 kg mixed fruit – currants, sultanas and raisins
50ml brandy
50ml Madeira
200ml rum
Soak the fruits overnight in the alcohol
250g soft dark brown sugar
250g butter
350g plain flour
5g ground ginger
5g ground cloves
5g ground cinnamon
110g ground almonds
6 eggs (medium)
1 orange – finally grated zest
50g mixed peel
125g glace cherries

Method:

In a mixing machine, whisk the eggs and sugar until pale and creamy.

Add the mixed spices and then the flour and almonds and mix in.

Slowly add the eggs and whisk in to the mix – mix well Add the soaked fruits, mixed peel, glacé cherries and the alcohol and fold in carefully. If the mix is too thick add a little sherry – the mix should fall off the spoon slowly.

Pour into a lined cake tin and bake for two hours at approximately 160 degrees

  • Kenny Atkinson is the Director of Food at Rockliffe Hall Hotel, Hurworth, Darlington.