Apricot juice fruitcake

Recipe from: 11/6/1997 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • 875
    ml
    fruitcake mix
  • 125
    ml
    dates, chopped
  • 250
    ml
    brown sugar
  • 125
    g
    butter
  • 250
    ml
    apricot juice
  • 5
    ml
    bicarbonate of soda
  • 125
    ml
    sherry
  • 125
    ml
    glacé cherries, halved
  • 2
    eggs, whisked
  • 100
    g
    pecan nuts, chopped
  • 500
    ml
    cake flour
  • 5
    ml
    baking powder
  • 15
    ml
    cocoa
  • 10
    ml
    mixed spice
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground ginger
  • pinch each, ground cloves and nutmeg
  • 125
    ml
    sherry
 

Method

 
Preheat the oven to 140 &@176;C. Line a 23 cm cake tin with a double layer of brown and wax paper and grease well. Place the fruitcake mix, dates, brown sugar, butter and apricot juice in a saucepan and bring to the boil. Boil for 10 minutes, remove from the heat and stir in the bicarbonate of soda. Add the 125 ml sherry and cherries while hot and leave the mixture to cool. Mix in the eggs and nuts. Sift together the dry ingredients and fold into the fruit mixture. Turn the batter into the prepared tin and bake for 1 to 1 1/2 hours or until done. Remove from the oven and pour over the remaining 125 ml (1/2 c) sherry. Wrap the cake tin with the cake in tea cloth and leave for 1 to 2 days. Turn out the cake and wrap in plastic wrap. Store in an airtight container. Makes a medium cake.
 

Read more on: bake  |  fruit
 

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