Sussie van der Linde's pound fruitcake

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

Ingredients

  • 500
    g
    seedless raisins
  • 500
    g
    currants
  • 500
    g
    dates, finely chopped
  • 250
    g
    glacé cherries
  • 500
    g
    mixed cut peel
  • 215
    g
    ginger preserve, finely chopped
  • 250
    g
    candied pineapple pieces, finely chopped
  • 125
    ml
    brandy
  • 500
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 3
    ml
    mace
  • 3
    ml
    ground ginger
  • 5
    ml
    salt
  • 3
    ml
    ground cloves
  • 3
    ml
    ground cinnamon
  • 500
    g
    butter
  • 500
    g
    sugar
  • 8
    extra-large eggs
  • 250
    g
    almonds, finely chopped
 

Method

6 hours
 
Grease the bottom and sides of a deep 20 cm saucepan. Mix all the fruit, pour over 65 ml (1/4 cup) brandy and leave for a while before using. Sift together all the dry ingredients. Cream the butter and sugar. Add four eggs one by one, beating well after each addition. Sift in the dry ingredients, alternating with the eggs from the fifth one. Sift the remaining dry ingredients over the fruit and add to the butter mixture along with the almonds. Mix. Turn the batter into the greased saucepan, filling it two thirds of the way. Spread the batter evenly and make a slight hollow in the centre. Cover the saucepan with a lid and fold aluminium foil all along the edge to seal it completely. Place this saucepan in a larger saucepan with boiling water, place on top of the stove and steam for five hours. Remove from the boiling water and bake for another hour in a preheated oven at 100ºC or until the cake is done. Pour the remaining brandy over the hot cake in the saucepan. Cool and wrap tightly in aluminium foil and store in a container with a tight-fitting lid. Makes a medium cake.
 

Read more on: steam  |  bake  |  fruit
 

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