FRUIT CAKE-DIANE
Boil together for 15 mins:
1 lb (500 g) mixed fruit (including cherries, don’t boil)
1 cup sugar
125 g Stork margarine/butter
1 cup water
pinch of salt
Allow to stand overnight to cool
Next day add the following:
3 tablespoons brandy
1 teaspoon Mixed Spices
1 teaspoon bi-carb in 1 tablespoon warm water
2 beaten eggs
Stir in gradually:
2 cups sifted flour
1 teaspoon baking powder (heaped)
Mix well with wooden spoon.
Place in lined baking tin.
Bake at 150°C (300°F) for 1 hour 45 minutes.
Brush with brandy while still hot.
Every week for 3 weeks, add a little brandy over/into cake.
Notes:
I always double this recipe for a 23 cm baking tin. (1 kg mixed fruit)
I also add 250 g of cherries to a 1 kg amount of mixes fruit. Remembering that the cherries MUST NOT be boiled with the fruit.
Put a small bowl of water in the bottom of your oven while baking.
Recipe and photo: Diane Roode Hancox
