One of the entrants to this year’s Great Roath Bake Off was so inspired by the judges’ praise for his family fruitcake recipe that he set up a new website to sell them.
David Spoor’s cake was a big hit with the judges for its professional finish and many said it was the best fruitcake they’d ever eaten. He has recently launched Wern Ganol Smallholding online – promoting handmade cakes from his farmhouse kitchen and produce from the smallholding gardens.
According to his new website: “the recipe we use for our farmhouse fruitcake is in its fourth generation, and is known to only three people now.
“First used in the 1930’s it has been altered only slightly over the years, and was passed on to me by my paternal Grandmother. Our methods of production remain unchanged; it is made in small batches, by hand and all of our cakes are finished in our wood fired kitchen stove. Each cake contains eight different types of dried and candied fruits and four different types of nut. We only use the best ingredients we can find, including Welsh butter and free range eggs from our own chickens.
“We believe that a slow cooked fruit cake is best, so along with following the family’s rather interesting and specific method of preparing the fruits, we still insulate each tin with a double layer of brown paper tied with string, just like it always has been, and the cakes are allowed to cool in the tin before being allowed to age in greaseproof paper, again, just like they always have been; as my mother used to say, if it’s not broken, then don’t try to fix it.
“We then finish our cakes with an apricot, almond and amaretto glaze over the fruit & nut topping to give them a golden shine; supplied by the wonderful Angharad at The Preservation Society in Chepstow. There are no added preservatives to the recipe, but a good fruitcake will last several months if stored in an air-tight tin.”