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Penzance Cake II
Penzance Cake is a traditional English recipe (from Cornwall) for a classic rich fruit cake that started out as a harvest cake, but which also makes an excellent Christmas or Birthday cake. The full recipe is presented here and I hope you enjoy this classic English version of: Penzance Cake.
prep time
20 minutes
cook time
150 minutes
Total Time:
1700 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
This originated as a harvest cake, but evolved into the base for a birthday or
Christmas cake. Indeed, it's suitable for any special occasion and should be covered with marzipan and icing before serving.
Ingredients:
250g butter
250g caster sugar
6 medium eggs, lightly beaten
250g currants
250g seedless raisins
250g sultanas
120g glacé cherries, halved
250g plain flour
250g mixed peel, chopped
250g blanched
almonds, chopped
2 tbsp rum or brandy
4 tsp black coffee
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, bating thoroughly to combine after each addition. Combine all the fruit in a bowl and stir in half the flour. Add the remaining flour to the egg and butter mix, along with the mixed peel and almonds. Stir to combine, then add the floured fruit, followed by the rum or brandy and then the black coffee.
Stir until you have a smooth batter then turn this into a greased and lined 22cm diameter springform cake tin. Transfer to an oven pre-heated to 160°C and bake for about 150 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly.
It is best to tie a band of brown paper or newspaper around the outside of the tin before baking, as this will help prevent the sides from burning. Allow to cool in the tin for 20 minutes then turn out onto a wire rack to cool completely.
Like many rich fruit cakes this tastes better if covered in greaseproof paper and stored in an air-tight tin to mature for at least a week before decorating.
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