Christmas Fruit Cake

This Christmas Fruit Cake Recipe has been through many times and years of trial and testing until it is what my family and friends like, we want it as aroma-rich, not-too-much Fruits, not-too-sweet, light while compact and filled with the brandy richness. The cakes are best after aging of 3 to 5 days without being inside fridge, then with fridge, after a week, that be the best time to eat it with hot tea or coffee. 

I have dropped out the walnuts or nuts, as it does not necessary enrich it anymore, it is optional. 

LARGE PORTION FRUIT CAKE (5 Blocks of Butter)  

Butter 40 Oz (2 lb 8 Oz, 5 Blocks of 250 gm Butter) 

Brown Sugar 30 Oz (2 lb 14 Oz) - reduce to 2 lb

Rose Flour 50 Oz (3 lb 2 Oz = 1 Kg & 1 lb) reduce to 2 lb 10 Oz 

Cream of Tartar 5 tsp 

Baking Powder 5 tsp

Cinnamon Powder 3 Tbsp ?

Nutmeg Powder 3 Tbsp

Eggs 22 AA Size (1 lb 6 Oz)

Mixed Fruits 35 Oz (2 lb 3 Oz) reduce to 2 lb 

Black Treacle 5 Tbsp

Golden Syrup 5 Tbsp

Brandy 5 Tbsp

130-150 C 1 hr 30 mins plus 10 mins 

MEDIUM PORTION FRUIT CAKE (4 Blocks of Butter)  

Butter 32 Oz (2 lb, 4 Blocks of 250 gm Butter) 

Brown Sugar 24 Oz (1 lb 8 Oz)

Rose Flour 40 Oz (2 lb 8 Oz )

Cream of Tartar 4 tsp 

Baking Powder 4 tsp

Eggs 18 AA Size 

Mixed Fruits  28 Oz (1 lb 12 Oz)

Black Treacle 4 Tbsp

Golden Syrup 4 Tbsp

Brandy 4 Tbsp

130-150 C 1 hr 30 mins plus 10 mins 

MEDIUM 3 PORTION FRUIT CAKE (3 Blocks of Butter)  

Butter 24 Oz (3 Blocks of 250 gm Butter) 

Brown Sugar 18 Oz (1 lb 2 Oz)

Rose Flour 30 Oz (1 lb 14 Oz )

Cream of Tartar 3 tsp 

Baking Powder 3 tsp

Eggs 15 AA Size 

Mixed Fruits  20 Oz (1 lb 4 Oz)

Black Treacle 3 Tbsp

Golden Syrup 3 Tbsp

Brandy 3 Tbsp

130-150 C 1 hr 30 mins plus 10 mins 

SMALL 2 PORTION FRUIT CAKE (2 Blocks of Butter)  

Butter 16 Oz (2 Blocks of 250 gm Butter) 

Brown Sugar 12 Oz 

Rose Flour 20 Oz (1 lb 4 Oz )

Cream of Tartar 2 tsp 

Baking Powder 2 tsp

Eggs 10 AA Size 

Mixed Fruits  14 Oz 

Black Treacle 2 Tbsp

Golden Syrup 2 Tbsp

Brandy 2 Tbsp

130-150 C 1 hr 30 mins plus 10 mins 

 METHOD :-

1. Separate the egg yolk and egg whites (yolk in the bigger bowl).
2. Add brown sugar (60-70% into the egg white) beat with Cream of tartar until fluffy. With brown sugar, it is not possible to achieve stiff peak (not necessary), it just give a light lift to the cake so that it is not too dense and compact.
3. To the egg yolk, add in the room-temperature butter (not too melting), balance of brown sugar, Black Treacle, Golden Syrup, Brandy, to blend into smooth consistency.
4. Flour to be sieved (twice also ok) with baking powder. For baking powder, ok to use the Double Baking Powder (where it rises once with liquid, once when during baking).
5. Put few tablespoons of flour to mix with the mixed fruits so that they would mix well with the batter and not sink to the bottom.
6. Pour the Egg white Sugar mixture into the batter, beat well, then add in the flour portion at a time.
7. Lastly add in the mixed fruits. 
8. Bake at 130-140 C 1 hr 30 mins to 2 hrs, cover with foil after 30-40 mins when the top has brown nicely.