Rich dark fruitcake

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 14
Servings 0
Time 1 hour, plus soaking

Ingredients

  • 500
    g
    fruitcake mix
  • 200
    g
    red glacé cherries, halved
  • 100
    g
    glacé pineapple, cut into pieces
  • 100
    g
    glacé melon, cut into pieces
  • 60
    ml
    brandy, plus extra for sprinkling
  • 175
    g
    butter
  • 200
    g
    sugar
  • 3
    large eggs, lightly beaten
  • 225
    g
    cake flour
  • 1
    ml
    salt
  • 2
    ml
    ground nutmeg
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground allspice
  • 150
    g
    toasted hazelnuts, roughly chopped
 

Method

2 1/2 hours
 
Grease and line a 23 cm round cake tin with a double layer of greaseproof paper. Place fruit in a large bowl and stir in brandy. Set aside for an hour or overnight. Beat butter and sugar together until light. Add eggs one at a time, beating well after each addition. Fold in flour, salt and spice, then stir in fruit and nuts until well combined. Spoon mixture into prepared cake tin. Wrap a double layer of brown paper around the outside of the tin and secure with string. Bake in preheated 150 °C oven for 2 1/2 hours or until a skewer inserted comes out clean. If cake is browning too quickly, cover top loosely with brown paper or foil. Remove from oven and allow to cool. Sprinkle with a little extra brandy and remove from the tin. Seal well with aluminium foil until ready to use, and sprinkle extra brandy every few weeks.
 

Read more on: fruit
 

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