Mart';s fruitcake

Recipe from: 11/6/1997 12:00:00 AM
Ingredients 22
Servings 0
Time

Ingredients

  • 500
    g
    dates, shredded
  • 1
    kg
    dried fruitcake mix
  • OR
  • 500
    g
    seedless raisins
  • 375
    g
    golden sultanas and
  • 250
    g
    mixed candied citrus peel
  • 200
    ml
    brandy
  • 450
    g
    butter, at room temperature
  • 475
    ml
    brown sugar
  • 9
    large eggs
  • 600
    g
    cake flour
  • 5
    ml
    each, bicarbonate of soda and salt
  • 2
    ml
    ground cloves
  • 2
    ml
    cinnamon
  • 2
    ml
    ground mace
  • 5
    ml
    cocoa
  • 50
    ml
    ginger syrup
  • 125
    g
    ginger preserve, finely shredded
  • 125
    g
    walnuts, chopped
  • 1
    lemon, grated rind
  • 250
    g
    Maraschino cherries, halved and lightly sprinkled with flour
  • 65
    ml
    brandy
 

Method

 
A day before baking, place the dates, cake mixture or raisins, sultanas and candied peel in a container and pour over the brandy. Close tightly. Butter a 25 cm cake tin, line with three layers of buttered brown paper and set aside. Preheat the oven to 120 °C. Cream the butter and sugar and add the eggs one by one, beating well after each addition. Sift together the dry ingredients and mix with the butter mixture. Stir in the fruit mixture and add the ginger syrup, shredded ginger preserve, walnuts and lemon rind. Mix well. Spoon a layer of the batter into the tin, followed by a layer of cherries. Repeat until everything has been used, ending with a layer of batter. Cover the tin with a round paper plate or use a piece of round cardboard. Bake for four hours, remove the paper plate and bake for another hour or until done. Remove from the oven and pour 65 ml brandy evenly over the hot cake. Leave in the tin until cool. Wrap tightly in aluminium foil and place in a container with a tight-fitting lid. Pour a few tots of brandy over the cake every seventh day, closing it tightly each time. Makes a large cake.
 

Read more on: bake  |  fruit
 

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