M&S Brandy Soaked Mixed Fruit

M&S Brandy Soaked Mixed Fruit

Plump & juicy mixed fruit soaked in brandy - perfect for rich cakes & puddings

United Kingdom

Bag

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Full Product Name:
A mix of dried vine fruit with red glacé cherries, diced dates, sweetened dried cranberries and candied orange and lemon peel soaked in brandy

Storage:
Store in a cool, dry place.

Safety Warning:
May contain fruit stones. Some natural fibres and stalks may be present.

Additional Information:
© Marks and Spencer plc

Sultanas, Raisins, Red Glacé Cherries (Cherries, Glucose-Fructose Syrup, Sugar, Concentrated Aronia Juice, Concentrated Carrot Juice, Acidity Regulator: Citric Acid, Preservative: E220 (Sulphites)), Brandy (11%), Diced Dates (Dates, Rice Flour), Sweetened Dried Cranberries (Cranberries, Sugar, Sunflower Oil), Candied Orange and Lemon Peel (Glucose-Fructose Syrup, Orange Peel, Lemon Peel, Sugar, Acidity Regulator: Citric Acid, Preservative: E220 (Sulphites)), Sunflower Oil

Contains Sulphur Dioxide/Sulphites

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Method:
1. Preheat the oven to 150°C / Fan 130°C / Gas Mark 2.
2. Prepare the tin: line the base and sides with a double layer of parchment paper. Then make a 'lid' out of parchment paper. Do this by cutting a circle slightly smaller than the diameter of the cake tin. Cut a 20p sized hole in the centre and set aside.
3. Remove 1 tbsp of weighed out flour. Mix into the brandy-soaked fruits. Set aside.
4. Beat together the butter and sugar until light and fluffy.
5. Add the eggs, one at a time, mixing well in-between. Fold in the flour, ground spice, baking powder and salt.
6. Stir in the orange zest and 1 tbsp orange juice. Fold in the floured dried fruit and blanched almonds.
7. Spoon the mixture into the tin and smooth the surface level. Make a deep well in the centre of the cake and place the prepared lid on top.
8. Bake in the middle of the oven for 1 1/2 - 2 hours.
9. As all ovens vary - after 1 1/2 hours, check the cake is cooked by inserting a skewer into the centre of the cake. The skewer should come out clean. If it does not, place the cake back in the oven to be baked for a further 15 minutes. Test again and repeat if required. The cake should take no longer than 2 1/2 hours to cook. The cake will be a dark golden brown with a soft spring when gently pressed and a thin aerated crust layer on the top.
10. Remove from the oven and allow to stand in the tin for a further 1 hour. Then remove from the tin and allow to completely cool on a wire rack. Wrap in a double layer of foil and store in a cool dark place until required.
For an extra indulgent cake, you can 'feed' your cake with 1-2 tbsp of brandy, whisky or rum every fortnight until it's ready to be iced.

Christmas Cake Recipe
1 Packet (500g) brandy-soaked mixed fruit
110g Soft dark brown sugar
110g Plain flour
110g Unsalted butter, at room temperature
2 Medium eggs, at room temperature
35g Blanched almonds, chopped
5g Ground mixed spice
5g Baking powder
3g Salt
1 Orange, zested plus 1 tbsp juiced
Equipment
18cm/7 inch deep loose bottomed round cake tin
Baking parchment
Aluminium foil