Annatjie Swanepoel’s economical fruitcake

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0 serving Cooking: 3 hrs 30 mins
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Fruit

By Food24 November 03 2009
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Ingredients (20)

1.00 kg cake mix
250.00 g dates
250.00 g butter — or margerine
425.00 ml water
400.00 ml sugar
50.00 ml golden syrup — or apricot jam
750.00 ml flour — cake
3.00 ml salt
10.00 ml Baking powder
3.00 ml cinnamon — ground
3.00 ml ginger — ground
2.00 ml cloves — ground
1.00 ml nutmeg — ground
3.00 eggs — whisked
10.00 ml Bicarbonate of soda
5.00 ml vinegar — brown grape
50.00 ml brandy
15.00 ml vanilla — essence
200.00 g glacé cherries — chopped
100.00 ml pecan nuts — chopped
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Method:

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.



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