How to bake Fruit Cake?

To ensure that the cake will be central in the oven, position a shelf just below the center. Set the oven to 140°C/275°F. In a bowl, cream together the butter, sugar, ginger, cinnamon and orange zest until light and fluffy. Add the eggs, one at a time, adding a little flour with each egg. Beat well before adding the next egg. Beat in the orange juice and remaining flour. Fold in dried mixed fruit and cranberries. Spoon mixture into the prepared tin or bowl, level the surface, and smooth with a wet hand. Place the cake in the center of the oven. Round and square cakes take about 4-4½ hours, and basin cakes take about 3-3½ hours, or until firm to the touch in the center and a skewer comes out clean after being inserted into the cake. Place the tin on a wire rack to cool for about 15 mins. Spoon over the Cointreau or Grand Marnier and leave to absorb. Let round or square cakes cool completely in their tins, but turn the basin cakes out onto a wire rack to cool.

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