Traditional Rich Fruit Cake
|150 g||Mixed peel|
|150 g||Glace cherries|
|½ cup||Brandy, or whisky|
|1½ cups||Dark cane sugar, firmly packed|
|1 tsp||Orange, rind|
|1 tsp||Lemon, rind|
|1 tsp||Vanilla essence/extract|
|1 tsp||Almond essence|
|2½ cups||High grade flour|
|1 tsp||Ground cinnamon|
|4||Eggs, well beaten|
|1 tsp||Ground ginger|
|1 tsp||Ground nutmeg|
- Put fruit in a large bowl. Add brandy or whisky and mix well. Cover and stand for one to two hours, stirring occasionally.
- Line a deep 20-23cm heavy cake pan with baking paper. Preheat oven to 150 degC.
- Cream butter and sugar until light and fluffy. Add citrus rind, essences and marmalade. Beat well. Add eggs a little at a time, beating well after each addition. If mixture starts to curdle add a little of the flour. Fold in mixed fruits alternately with the sifted dry ingredients. Mix well.
- Pour into lined pan. Smooth the top with a wet hand. Bake for about 2 & 1/2 hours or until a skewer comes out clean. Start testing after two hours. Remove and cool. Store in foil.