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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 4 |
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A really moist, rich fruit cake that tastes great and keeps well, ideal for Christmas or any other occasion. Can be made 2-3 months before required. Be sure to soak the fruit overnight. Ingredients:
2 1/4 cups raisins |
3 cups sultanas |
1 cup currants |
1 cup glace cherries (chopped) |
1 1/2 cups prunes (pitted and coarsely chopped) |
1/3 cup golden syrup |
1/2 cup brandy |
2 teaspoons orange rind (finely grated) |
250 g butter (softened) |
1 cup dark brown sugar (firmly packed) |
5 eggs (lightly beaten) |
1 1/2 cups plain flour |
2 teaspoons mixed spice |
1 tablespoon brandy (extra) |
Directions:
1. Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
2. Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
3. Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
4. Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
5. Spoon mixture into pan and drop pan onto bench to settle contents.
6. Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
7. If the cake starts to over brown on top, cover lightly with foil.
8. Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
9. When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.
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