A delightful fruitcake perfect for the holiday season, packed with rich flavors and a moist texture.
Prepare the baking tin by lining it with parchment paper and wrapping the outside with layers of newspaper secured with kitchen string.
This method prevents the cake edges from overbaking.
Sift the flour, self-rising flour, salt, and spices into a mixing bowl.
Sifting aerates the flour, ensuring a lighter cake texture.
Cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Gradually add the eggs to the creamed mixture, beating well after each addition.
Adding eggs one at a time prevents the mixture from curdling.
Mix in the dried fruits and brandy, followed by the sifted dry ingredients.
Fold gently to avoid overmixing, which can make the cake dense.
Transfer the batter into the prepared tin, smoothing the top and creating a slight hollow in the center.
The hollow ensures even rising during baking.
Bake in a preheated oven at 325°F, gradually reducing the temperature as the cake bakes, for 3 to 3.5 hours.
Check the cake's doneness by inserting a skewer; it should come out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Cooling in the tin helps the cake set and prevents it from breaking.
Wrap the cooled cake in foil and store in an airtight container for up to several weeks.
The flavors develop and intensify over time, making the cake even more delicious.
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