RICH FRUIT CAKE
370 g sultanas
370 g currants
370 g raisins
200 g glace cherries (Halved)
100 g mixed peel (Optional)
150 g chopped dates (Optional, can replace with more fruit)
125 g nuts (Almonds or Pecans) chopped
50 g preserved ginger, pineapple, melon (optional)
460 g cake flour
10 ml baking powder
2 ml salt
5 ml mixed spice (Rounded)
10 ml ground cinnamon (Rounded)
5 ml cloves (Rounded)
250 g butter
6 Large eggs
50 ml apricot, Marmalade or Plum jam
335 g caramel brown sugar
100 ml Brandy to go into fruit mixture
100 ml Brandy to be poured over cake when baked
If a darker cake is desired, add 12.5 ml treacle or molasses
Set oventemperature at 180 ºC.
Bake for 3 ½ – 4Hours.
Prepare fruit (not nuts) and soak overnight in brandy and jam in a sealed container.
Cream butter, add sugar slowly, beat well. Until light.
Beat in eggs one at a time. Don’t over beat.
Add nuts to flour.
Fold in sifted dry ingredients alternately with fruit. Use a wooden spoon to fold ingredients.
Spoon mixture into a greased, lined and cardboard pan 9”.
Place cake in oven. After 20 min reduce temperture to 160 ºC if cake has darken place a cardboard over top. After 20 min reduce temp to 140 ºC for remaining time.
When cool pour 100 ml brandy over cake, wrap in foil until ready to decorated.
Photo and recipe posted by Christene Valentine
