Last-minute fruitcake


Ingredients 10
Servings 0
Time

Ingredients

  • 2
    Litres
    dried fruit cake mix
  • 1
    Litres
    glacé fruit cake mix
  • 100
    g
    glacé cherries, halved (optional)
  • 600
    g
    caramel brown sugar
  • 15
    ml
    bicarbonate of soda
  • 1
    Litres
    water
  • 375
    ml
    brandy
  • 3
    extra-large eggs, beaten
  • 15
    ml
    baking powder
  • 720
    g
    bread flour
 

Method

 
Preheat the oven to 150 ºC (300 ºF). Line two 23 cm cake tins with a double layer of heavy aluminium foil. (If using the lightweight aluminium foil, line the tins with three layers.) Grease each tin well. Place the dried fruit and glacé fruit cake mix, glacé cherries, brown sugar, bicarbonate of soda, water and brandy in a heavy-based saucepan and simmer for 25 minutes. Stir every now and then to ensure that the mixture does not stick to the bottom of the saucepan. Remove from the heat and cool. Add the eggs to the cooled mixture, blending well. Sift the baking powder and bread flour together and add to the fruit mixture. Blend well. Divide the batter in two and spoon each half into a prepared tin. Spread evenly with the back of a metal spoon. Bake for 3 hours. Allow the cakes to cool in the tins for 15 minutes. Turn out onto a wire rack covered with a clean tea towel. Wrap in aluminium foil or store in an airtight container.
 

Read more on: bake  |  fruit
 

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