Rich dark fruitcake

Ideas
0 serving Prep: 1 hr, Cooking: 2 hrs 30 mins
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Fruit

By Food24 November 03 2009
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Ingredients (14)

500.00 g fruitcake mix
200.00 g glacé cherries — halved
100.00 g glacé cherries — chopped
100.00 g glacé melons — chopped
60.00 ml brandy
175.00 g butter
200.00 g sugar
3.00 eggs — large, slighly beaten
225.00 g flour — cake
1.00 ml salt
2.00 ml nutmeg — ground
5.00 ml cinnamon — ground
5.00 ml allspice — ground
150.00 g hazelnuts — toasted, chopped
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Method:

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.



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