Annatjie Swanepoel's economical fruitcake

Recipe from: 11/6/1997 12:00:00 AM
Ingredients 20
Servings 0
Time

Ingredients

  • 1
    kg
    cake mix
  • 250
    g
    dates
  • 250
    g
    butter or margarine
  • 425
    ml
    water
  • 400
    ml
    sugar
  • 50
    ml
    golden syrup or apricot jam
  • 750
    ml
    cake flour
  • 3
    ml
    salt
  • 10
    ml
    baking powder
  • 3
    ml
    ground cinnamon
  • 3
    ml
    ground ginger
  • 2
    ml
    ground cloves
  • 1
    ml
    nutmeg
  • 3
    eggs, whisked
  • 10
    ml
    bicarbonate of soda
  • 5
    ml
    brown grape vinegar
  • 50
    ml
    brandy
  • 15
    ml
    vanilla essence
  • 200
    g
    mixed red and green glacé cherries, chopped
  • 100
    ml
    chopped pecan nuts
 

Method

3-3 1/2 hours
 
Preheat the oven to 140 ºC. Spray a 23 cm cake tin with non-stick spray and line with a sheet of stiff white paper which in turn has been lined with wax paper. Spray with non-stick spray. Wrap two layers of newspaper and a sheet of stiff white paper around the tin and secure with string. Place the cake mix, dates, butter, water, sugar and syrup or apricot jam in a saucepan, bring to the boil and boil for 15 minutes. Cool completely. Sift together the dry ingredients and spices. Add the whisked eggs to the fruit mixture and mix. Add the bicarbonate of soda, dissolved in the vinegar, brandy and vanilla essence. Fold in the dry ingredients and finally the glacé cherries and nuts. Mix well and turn the batter into the prepared tin. Place the tin in a cardboard box and cover with four sheets of newspaper. Bake for 3-3 1/2 hours or until done. Cool and wrap in aluminium foil. Store in an airtight container. Makes a medium cake.
 

Read more on: bake  |  fruit
 

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