TEST KITCHEN TIPS

• If there is any fruit or nut listed you don’t wish to use, substitute it by weight with another fruit or nut.

• Have the butter and eggs at room temperature prior to using.

• When transfering the cake mixture into the pan, place dollops of cake mixture into the corners, then add the rest. Drop the pan from a height of about 20cm to break any large air bubbles. Smooth the top.

• To test if a fruit cake is ready, insert a thin-bladed vegetable knife into the centre of cake (not through a crack). If blade is clean or has shiny sticky fruit on it, the cake is ready. If blade shows uncooked mixture, bake for a further 15 minutes before testing again.