Rich dark fruitcake

Recipe from: 11/1/2003 12:00:00 AM

Ingredients 18
Servings 0
Time 45 minutes

Ingredients

  • 1.25
    kg
    fruitcake mix
  • 125
    ml
    mixed peel
  • 500
    g
    seedless dates, chopped
  • 125
    g
    glacé cherries, halved
  • 250
    ml
    mixed glacé fruit, coarsely chopped
  • 125
    ml
    brandy
  • 500
    g
    butter
  • 500
    g
    sugar
  • 500
    g
    cake flour
  • 5
    ml
    salt
  • 5
    ml
    bicarbonate of soda
  • 10
    ml
    mixed spice
  • 10
    ml
    cinnamon
  • 1
    ml
    nutmeg
  • 5
    ml
    ginger
  • 250
    g
    pecan nuts or blanched almonds, coarsely chopped
  • 8
    large eggs
  • extra glacé fruit, cherries and nuts for decorating (optional)
 

Method

3-4 hours
 
Place the fruit in a large bowl and add the brandy.
Beat the butter and sugar together until light. Add eggs one at a time, beating well after each addition. Add a little of the dry ingredients if the mixture starts to look as if it is curdling.
Sift remaining dry ingredients together into the mixture and mix well. Stir in the fruit and nuts.
Spoon into two 20cm round greased and lined cake tins. Smooth the surface of the mixture and make a slight dent in the centre, because the cake will rise slightly more in the centre.
Decorate with extra fruit and nuts or leave plain if you are going to ice the cake. Bake in a preheated oven for about three hours. Cover with brown paper if the top looks too dark and bake for a further 30 minutes to an hour.
 

Read more on: fruit
 

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