Ruby's Birthday Cake

Many people have asked about the recipe for Ruby’s birthday cake cooked by Eve Inwood, and so Eve has kindly supplied us with the recipe.

This cake can be made just a week or two before Christmas as it does not need so long to mature as the dark spicy variety. Glacé fruit is used instead of currants and the fresh orange and lemon flavour and lighter texture appeal to young children as well as adults.

INGREDIENTS.

•225g (8 ozs) of Butter.
•225g (8 ozs) of Caster Sugar.
•Grated rind & juice of 1 Lemon.
•Grated rind & juice of 1 Orange.
•4 Eggs, beaten.
•250g (9 ozs) of Plain Flour.
•175g (6 ozs) of Sultanas.
•100g (4 ozs) of Glacé Cherries, chopped.
•75g (3 ozs) of Glacé Pineapple, chopped.
•50g (2 ozs) of Candied Orange & Lemon Peel, chopped.
•25g (1 oz) of Candied Citron Peel or Angelica, chopped.
•100g (4 ozs) of Crystallized Ginger, chopped.
•50g (2 ozs) of Walnuts, chopped.
•50g (2 ozs) of Blanched Almonds, shredded.
•3 Tablespoons of Sherry.

METHOD.

1. Preheat the oven to 180°C, 350°F, Gas Mark 4

2. Line a 20cm (8 inch) round cake tin.

3. Cream the butter and sugar with the orange and lemon rind until light and fluffy. Beat in the eggs a tablespoonful at a time, beating well between each addition. Add a spoonful of flour at any sign of curdling.

4. Fold in the flour alternatively with the fruit, candied peel and nuts.

5. When thoroughly mixed, stir in the orange and lemon juice and the sherry.

6. Turn into the prepared cake tin and make a deep hollow in the centre. Tie a band of brown paper round the outside of the tin and 5cm (2 inches) above it to protect the top of the cake.

7. Place in the pre-heated moderate oven so that the top of the cake is in the centre and bake for 20 minutes.

8. When the cake starts to brown, put a sheet of greaseproof paper over the top (Resting on the collar) to prevent it over browning.

9. Reduce the heat to 150°C, 300°F, Gas Mark 1 for a further 2 hours and 20 minutes.

10. A skewer inserted will come out clean when the cake is cooked.

11. Remove from the tin and, leaving on the lining paper, cool on a wire tray.

12. When cold put in an airtight tin until coating with marzipan.