Custard Fruit Cake
A rich, old-fashioned fruit cake made with hot milk and soda, traditionally soaked in brandyThis is a dense, dark fruit cake with a distinctive custard-style method: boiling milk is poured over eggs and soda before baking slowly. It is well suited to being made well in advance and improves with time.
Equipment
- 20 cm round deep tin Grease and line base and sides with baking paper; double-line if the tin is not heavy
Ingredients
- 225 g unsalted butter cold and cubed
- 300 g plain flour
- 1 tsp baking soda
- 225 g sugar white or light brown
- 1.1 kg mixed fruit raisins, sultanas, currants, peel
- 2 eggs large
- 250 ml milk
- brandy for soaking fruit (about 250–300 ml)
Instructions
- Soak the fruit. Place the dried fruit in a large bowl and cover generously with brandy. Soak for at least 4 hours, or preferably overnight. Drain lightly before using (reserve soaking liquid if you wish to feed the cake later).1.1 kg mixed fruit, brandy
- Prepare the tin and oven. Heat oven to 180°C. Grease and line the tin thoroughly.
- Rub in the butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.225 g unsalted butter, 300 g plain flour
- Add sugar and fruit. Stir in the sugar, then fold through the soaked fruit until evenly distributed. Remember to drain the fruit first and to reserve the brandy.225 g sugar, 1.1 kg mixed fruit
- Add eggs. Make a well in the centre of the mixture and crack the eggs into it. Mix lightly.2 eggs
- Heat the milk. Bring the milk just to the boil. Remove from heat and stir in the baking soda.1 tsp baking soda, 250 ml milk
- Make another well in the centre of the mixture, and pour the hot milk mixture over the eggs in the centre of the bowl. Be careful not to scramble the eggs as you do. Mix thoroughly until everything is evenly combined.
- Bake. Spoon mixture into prepared tin and smooth the top.Bake at 180°C for 50 minutes, then reduce to 160°C and bake for a further 60–70 minutesThe cake is done when a skewer inserted into the centre comes out clean. Cool completely in the tin before removing.
Notes
This cake is designed to be made well in advance.
Once fully cooled, wrap tightly in baking paper, then several layers of foil.
Store in a cool, dark place for up to 3 months.
For longer keeping, unwrap every 2–3 weeks and spoon over 1–2 tablespoons of brandy before re-wrapping.
The flavour improves noticeably after 2–4 weeks of resting.
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