Dark fruitcake

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Fruit

By Food24 November 03 2009
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Ingredients (16)

FRUIT MIXTURE
500.00 ml raisins
250.00 ml sultanas
500.00 ml currants
250.00 g dates — finely chopped
250.00 g cherries — finely chopped
250.00 g mixed citrus peel
125.00 ml brandy
BATTER
250.00 g butter
310.00 ml brown sugar — soft
7.00 eggs — extra-large
1.00 orange — zest only
1.00 lemon — zest only
875.00 ml flour — cake
7.00 ml salt
5.00 ml nutmeg — ground
150.00 g almonds — whole
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Method:

Mix all the fruit and pour the brandy over. Cover and leave for a few hours or overnight.
Preheat the oven to 150ºC (300ºF). Line two 23 x 9 cm loaf tins with aluminium foil. Spray with non-stick spray.
Beat the butter until light and creamy. Add small quantities of brown sugar at a time while beating continuously. Add the eggs one by one, beating well after each addition.
Add the orange and lemon rind and mix. Sift in the cake flour, salt and nutmeg and mix well. Pour the batter over the fruit and mix well. Turn the batter into the prepared loaf tins and arrange the whole almonds on top.
Cover with an aluminium foil lid and bake for 3 hours or until done. The fruit loaves are done when a testing skewer comes out clean when inserted into the centre of the loaves. Cool completely and store in an airtight container.
Makes 2 fruit loaves.



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