jenny’s fruit cake

In a post from 2021 I mentioned my new favourite cake, made from a recipe tucked into a hand-written letter from my friend Jenny. She kindly agreed to let me share it here, in case you feel like making it too. I like it because it has a lovely light texture and it's properly spicy and fruity. It's the best thing to eat with a cup of strong coffee on the side, for morning tea. It's also great to take on a hike or picnic, it probably keeps for ages in a tin and you can change up the fruit and spices according to what you have in the cupboard.

Jenny's fruit cake 

Simmer together for 10 mins:

175 grams butter
200 grams brown sugar
750 grams of mixed dried fruit (I usually use a combination of sultanas, mixed peel, currants, dried cranberries and dried cherries)
Grated rind and juice of one orange, and one lemon
100 mls brandy or black tea

Cool, then mix in:

85 grams of chopped toasted nuts
3 large eggs, lightly beaten
85 grams ground almonds
200 grams plain flour
1/2 tsp baking powder
1 tsp each of cinnamon + mixed spice
1/2 tsp each of vanilla, almond extract and rosewater

Bake in a 20cm round tin lined with 2 layers of baking paper at 130 degrees Celcius for 2 hours, or until brown.