Walmart Wilton Ultimate Cake Decorating Set

Preparation Notes: plus 48hr soaking and 4hr cooling

Makes: 16

Prep Time: 1 hour 0 mins

Cook Time: 5 hours 0 mins

Total Time: 6 hours 0 mins

350 g (12oz) sultanas

150 g (5oz) currants

350 g (12oz) raisins

125 g (4oz) candied citrus peel, finely chopped rind and juice of 1 large orange

150 ml (1⁄4 pint) brandy

300 g (11oz) unsalted butter, at room temperature

300 g (11oz) soft light brown muscovado sugar, sifted

4 large eggs

2 tbsp. treacle

300 g (11oz) plain flour, sifted

50g (2oz) blanched almonds, roughly chopped

50 g (2oz) ground almonds

100 g (31⁄2oz) glacé cherries, preferably natural colour, halved

Vegetable oil to grease

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Put the sultanas, currants, raisins and candied peel in a bowl, then add the orange rind and juice with the brandy. Mix together well, cover and leave to soak for 48hr, mixing from time to time.
Put the butter in the bowl of a food mixer and beat with a flat beater until creamy. Add the sugar and beat until pale and fluffy. Lightly whisk the eggs and gradually beat into the butter. Beat in the treacle.
Fold the flour, chopped almonds, ground almonds, glacé cherries, soaked fruit and any juice into the butter mixture. Grease a 20.5cm (8in) diameter, 9cm (31⁄2in) deep cake tin and line with a double layer of greaseproof paper. Tie a thick band of paper around the outside to stop the edges of the cake drying out.
Spoon the mixture into the prepared cake tin and smooth the top. If you have some fruit-free mixture left around the bowl, scrape it out and lay it over the top of the cake. This gives a smooth surface and stops the fruit on top burning. As extra protection against burning, lightly brush the surface with a little cold water.
Bake at 150°C (300°F) mark 2 for 2hr, then lay a double sheet of greaseproof paper over the top of the cake. Lower the heat to 130°C (250°F) mark 1⁄2 and continue baking for 2⁄2-3hr or until cooked to the centre. To test, pierce right through to the middle of the cake with a long skewer and leave for 30sec. It should come out clean and hot. Stand the cake tin on a cooling rack and leave to cool completely in the tin (about 4hr).
Remove from the tin and discard the greaseproof lining paper. Wrap the cake in fresh greaseproof paper and foil. Leave in a cool, dark place for four to six weeks.

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Extra flavour

• Look out for large pieces of candied citrus peel - far superior in flavour to the ready-chopped peel you buy in tubs.

• First soak the fruit in boiling water for 5min to soften, drain and dry with kitchen paper, then chop either by hand or in the food processor.

• Mix the large, seeded lexia raisins from Australia (available from supermarkets) with the smaller, everyday, dark, seedless variety in equal proportions.

Per Serving:

Calories: 520
Total carbs: 79 g
Sugars: 20 g
Total fat: 212 g
Saturated fat: 11 g

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