Glace Fruit Cake Recipe

225 g/8 oz butter or margarine, softened
225 g/8 oz caster (superfine) sugar
4 eggs, lightly beaten
45 ml/3 tbsp brandy
250 g/9 oz plain (all-purpose) flour
2.5 ml baking powder
A pinch of salt
225 g/8 oz mixed glace (candied) fruit such as cherries, pineapple, oranges, figs, sliced

100 g/4 oz raisins
100g/4 oz sultanas (golden raisins)
75 g/3 oz currants
50 g/2 oz chopped mixed nuts

Grated rind of 1 lemon

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually mix in the eggs and brandy. In a separate bowl, stir together the remaining ingredients until the fruit is well coated with flour. Stir into the mixture and blend well. Spoon into a greased 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 30 minutes. Reduce the oven temperature to 150°C/300°F/gas mark 3 and bake for a further 50 minutes until a skewer inserted in the centre comes out clean.