Fruit cake

Recipe from: 11/21/1991 12:00:00 AM
Ingredients 20
Servings 2
Time

Ingredients

  • 750
    g
    dried fruitcake mix
  • 125
    g
    mixed citrus peel
  • 125
    g
    glacé cherries, halved
  • 200
    g
    soft brown sugar
  • 190
    g
    margarine
  • 250
    ml
    water
  • 5
    ml
    mixed spice
  • 15
    ml
    golden syrup
  • 3
    extra-large eggs, beaten
  • 125
    ml
    brandy
  • 2
    ml
    bicarbonate of soda
  • 5
    ml
    vanilla essence
  • 5
    ml
    almond essence
  • 75
    g
    almonds, chopped
  • 240
    g
    cake flour
  • 5
    ml
    baking powder
  • 5
    ml
    salt
  • extra glacé cherries for decoration
  • extra almonds for decoration
  • brandy
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Grease two 23 x 13 cm loaf tins with margarine and line them with wax paper. Place the fruit cake mix, citrus peel and glacé cherries in a saucepan and add the brown sugar, margarine, water, mixed spice and golden syrup. Heat slowly until the sugar has melted. Bring to the boil and simmer for 10 minutes. Remove from the heat and cool. Add the eggs, brandy, bicarbonate of soda, vanilla and almond essence and the chopped almonds to the cooled fruit mixture. Mix well. Sift the dry ingredients together and add. Mix well and turn into the prepared loaf tins. Place a few glacé cherries and a few whole almonds on top of each cake. Bake for 1 hour, reduce the oven temperature to 140 ºC (275 ºF) and bake for another 2 hours or until a testing skewer comes out clean when inserted into the centre of the cakes. Cover the cakes with aluminium foil if the tops turn too dark and the cakes are not yet baked through. Turn out on to a wire rack and sprinkle 25 ml brandy over each cake. Cool and wrap well in aluminium foil. Store in an airtight container. Makes 2 medium-sized cakes.
 

Read more on: bake  |  fruit
 

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