English Fruit Cake

Recipe adapted and modified from bisousatoi Ingredients (A) 250g butter 200g brown sugar (I used Muscovador sugar) (B) 4 eggs (C) Sift 200g flour (I used superfine flour) 1/2 tsp baking powder 80g almond powder (D) 100g dried cranberries 100g red cherries 450g black raisins (I used mixed fruits) 100g orange peel (I used mixed peel) 1 1/2 tsp mixed spice 80g orange juice (I used freshly squeezed orange juice, drained) 1 no orange zest (E) 60g plain flour Sugar Syrup: Cook all the ingredients until boiling, then set aside to cool 100g orange juice (I used freshly squeezed orange juice, drained) 50g water 80g sugar Method: 1) Mix ingredients (D) and soak it overnight in the fridge. 2) Line a 8" square baking tray with double baking papers, wrap the outside tray with aluminium foil. Preheat oven at 170ºC for 15 mins. 3) Cream ingredients (A) with standing mixer at medium speed until light. Add ingredients (B) one at a time and cream until light and smooth. Scrape down the sides and bottom of bowl with rubber spatula after each addition. 4) Add ingredients (C) and mix well with a spatula. 5) Remove Ingredients (D) from fridge and rest for 10 mins in room temperature. Toss ingredients (D) with (E) to coat the fruits with flour. Then add it into batter and mix until well with a spatula. 6) Pour it into baking tray, spread evenly. Bake at 170ºC at the bottom rack of the oven for 1 hour. Remove the cake from the baking tray and put it on a rack then brush with sugar syrup and set aside to cool. Once it is completely cool, remove the cake and wrap it with aluminium foil. Keep for minimum two days then serve. Note: • Use dark muscovador sugar or dark molasses sugar for a darker colour cake.     http://bits-of-taste.blogspot.sg/2012/12/english-fruit-cake.html