I used this cake as a Christmas cake. My other half likes it better as it does not contain mixed spice, cinnamon, etc.
- 4 tbsp port
- 1 orange, zested and juiced
- 925g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries)
- 200g butter, very soft
- 200g golden caster sugar
- 4 eggs
- 200g plain flour
Put the port, orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
Heat oven to 170C, (150C fan, 3 ½ gas). Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
Bake for 1 hour, then turn the oven down to 150C/130C fan, gas 2 and bake for a further 2 hrs. Check the cake to see if it’s pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first.
UPDATE (October 02, 2021):
I’ve made two cakes, using an oven I’ve only been using since March this year. Last year, the tempuratures listed were absolutely fine. However, this year, I found that the temperatures listed below work better:
160C for the first hour
140C for the proceding two hours
Basically, I would encourage you to use your knowledge of your own cooker and instinct.