Name: Fruitcake loaf
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1 loaf serving
Cuisine: Ingredients
Ingredients: 100 g preserved ginger, including the syrup chopped; 100 g glacé cherries chopped; 100 g fruitcake mix; 50 g glacé citrus peel chopped; 80 ml brandy; 125 g butter; 125 ml castor sugar; 2 eggs; 310 ml flour; 5 ml Baking powder; 45 ml brandy; icing sugar for dusting

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Ingredients (12)

100 g	preserved ginger, including the syrup — chopped
100 g	glacé cherries — chopped
100 g	fruitcake mix
50 g	glacé citrus peel — chopped
80 ml	brandy
125 g	butter
125 ml	castor sugar
2	eggs
310 ml	flour
5 ml	Baking powder
45 ml	brandy
	icing sugar — for dusting

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Method:

Preheat the oven to 150 °C. Line a greased cake tin (8 x 26 cm) with baking paper.

1 Mix the ginger and syrup, cherries, fruitcake mix, citrus peel and 80 ml brandy and leave for 15 minutes.

2 In a separate bowl cream the butter and caster sugar. Add the eggs one at a time and mix. Add the flour, baking powder and fruitcake mixture.

3 Mix well and turn the batter into the prepared tin.

4 Bake for about 50 minutes or until a skewer inserted in the middle comes out clean.

5 Brush the top with the extra brandy and leave to cool in the tin for 15 minutes. Turn onto a serving plate, slice and dust with a little icing sugar.

Tip: To store, sprinkle brandy over the fruitcake and cover securely with foil, then wrap in clingfilm.