Saartjie Campher's sunshine fruitcake

Recipe from: 11/6/1997 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • 500
    ml
    seedless raisins
  • 500
    ml
    golden sultanas
  • 500
    ml
    currants
  • 500
    g
    dates, coarsely chopped
  • 500
    ml
    sugar
  • 375
    g
    butter
  • 10
    ml
    bicarbonate of soda
  • 125
    ml
    mixed cut peel
  • 250
    g
    glacé cherries, halved
  • 125
    ml
    chopped almonds
  • 125
    g
    mixed glacé fruit, chopped
  • 125
    g
    figs, soaked overnight in brandy and chopped
  • 5
    large eggs
  • 5
    ml
    each mixed spice, ground cinnamon, ground ginger
  • 3
    ml
    ground nutmeg
  • 10
    ml
    baking powder
  • 3
    ml
    salt
  • 1000
    ml
    cake flour
  • 190
    ml
    brandy
 

Method

3-3 1/2 hours
 
Preheat the oven to 150 ºC. Line a large rectangular tin with aluminium foil and grease well. Secure a piece of cardboard around the outside of the tin. Also place a sheet of cardboard on the oven rack before placing the cake tin in the oven. Place the raisins, sultanas, currants, dates, sugar and butter in a saucepan with 500 ml (2 cups) water. Bring to the boil and boil for 20 minutes. Stir in the bicarbonate of soda immediately and cool to lukewarm. Add the mixed peel, glacé cherries, almonds, glacé fruit and figs. Add the eggs one by one, beating well after each addition. Add all the spices. Sift the baking powder, salt and cake flour together and fold into the fruit mixture. Mix in the brandy last. Turn into the prepared tin, spreading evenly, and cover with a sheet of aluminium foil. Bake for 3 to 3 1/2 hours, reducing the heat to 120 ºC after the first hour. Cool the cake before turning out. Wrap in aluminium foil and store in an airtight container. Makes a large cake.
 

Read more on: bake  |  fruit
 

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