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Prep Time: 20 Minutes Cook Time: 165 Minutes |
Ready In: 185 Minutes Servings: 10 |
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Ingredients:
1/2 cup butter |
1/2 cup lard |
1 heaping cup brown sugar |
4 eggs |
1 1/4 cups wholemeal (whole wheat) flour |
1 1/4 cups self-rising flour |
1 teaspoon baking powder |
1/4 teaspoon nutmeg |
1 tablespoon molasses |
2 pounds mixed candied fruit |
1 lemon, zested |
1 orange, zested and juiced |
1/4 cup sherry |
1 tablespoon brandy |
1 tablespoon milk |
Directions:
1. Preheat oven to 325 degrees F.
2. In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.
3. Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
4. Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).
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