Judie van der Walt’s fruitcake from Grandma’s kitchen

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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 (21)

250.00 g dates — chopped
250.00 ml water
7.00 ml Bicarbonate of soda
20.00 ml jam — apricot
10.00 ml nescafé instant coffee granules
10.00 ml cocoa powder
20.00 ml glycerine
1.00 kg dried fruit cake mix
100.00 g glacé cherries — halved
250.00 ml mixed nuts — chopped
750.00 ml flour — cake
250.00 g butter — or margerine
375.00 ml sugar
6.00 eggs — extra-large
2.00 ml salt
5.00 ml ginger — ground
5.00 ml nutmeg — ground
5.00 ml mixed spice — ground
100.00 ml water
190.00 ml brandy
2.00 ml vanilla — essence
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Method:

Preheat the oven to 150 ºC. Line a 23 cm cake tin with three layers aluminium foil and grease well.
Boil the dates and 250 ml (1 cup) water for 5 minutes and cool slightly. Add the bicarbonate of soda, apricot jam, instant coffee powder, cocoa and glycerine to the date mixture and stir well.
Mix the cake mix, place cherries and nuts together, sift over 50 ml (1/5 cup) cake flour and mix.
Cream the butter and 250 ml (1 cup) of the sugar. Add the eggs one by one, beating well after each addition. Sift the remaining cake flour, salt and spices together, add to the butter mixture, alternating with 85 ml (1/3 cup) brandy. Add the cake and date mixtures and mix well.
Turn into the prepared tin, spreading evenly. Cover the pan with an aluminium foil lid. Bake for 1 hour, reduce the heat to 120 ºC and bake for another 1 1/2 to 2 hours.
Meanwhile, mix the 100 ml water with the remaining 125 ml (1/2 cup) sugar in a saucepan, bring to the boil and boil for 5 minutes. Cool and add the remaining 100 ml brandy and vanilla essence. Remove the lid 15 minutes before the end of the baking time and pour the hot syrup over the cake.
Bake uncovered for the rest of the time. Store in an airtight container.
Makes a medium cake.



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