Jessie Meier's silver anniversary fruitcake

Recipe from: 11/6/1997 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 1500
    ml
    cake mix
  • 250
    ml
    seedless raisins
  • 250
    ml
    golden sultanas
  • 250
    ml
    currants
  • 250
    ml
    mixed cut peel
  • 750
    ml
    glacé fruitcake mix
  • 250
    ml
    glacé cherries, halved
  • 750
    ml
    brown sugar
  • 15
    ml
    bicarbonate of soda
  • 1
    Litres
    water
  • 375
    ml
    brandy
  • 3
    extra-large eggs, whisked
  • 15
    ml
    baking powder
  • 1500
    ml
    white bread flour
 

Method

4 hours
 
Preheat the oven to 150 ºC. Line two cake tins, each 23 cm in diameter, with a double layer of baking paper. Grease well. Wrap the cake tins in 24 sheets of newspaper and secure with string. Place the cake mix, raisins, sultanas, currants, mixed peel, glacé fruitcake mix, glacé cherries, brown sugar, bicarbonate of soda, water and brandy in a saucepan and bring to the boil. Boil for 25 minutes, stirring occasionally to prevent the mixture from burning. Cool. Add the whisked eggs and mix. Sift the baking powder and white bread flour together and fold into the fruit mixture. Divide the batter between the tins, spreading evenly. Place 24 sheets of newspaper on the oven rack, place the tins on top and cover with 20 layers newspaper. Bake for 4 hours or until done. Cool in the tins, turn out, wrap in aluminium foil and store in airtight containers. Sprinkle with about 15 ml (1 T) brandy once a week. Makes 2 medium cakes.
 

Read more on: bake  |  fruit
 

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