Apricot juice fruitcake

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By Food24 November 03 2009
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Ingredients (18)

875.00 ml fruitcake mix
125.00 ml dates — chopped
250.00 ml brown sugar
125.00 g butter
250.00 ml apricot juice
5.00 ml Bicarbonate of soda
125.00 ml sherry
125.00 ml glacé cherries — halved
2.00 eggs — whisked
100.00 g pecan nuts — chopped
500.00 ml flour — cake
5.00 ml Baking powder
15.00 ml cocoa powder
10.00 ml mixed spice — ground
2.00 ml cinnamon — ground
2.00 ml ginger — ground
pinch ground cloves — nutmeg
125.00 ml sherry
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Method:

Preheat the oven to 140 &@176;C. Line a 23 cm cake tin with a double layer of brown and wax paper and grease well.
Place the fruitcake mix, dates, brown sugar, butter and apricot juice in a saucepan and bring to the boil. Boil for 10 minutes, remove from the heat and stir in the bicarbonate of soda.
Add the 125 ml sherry and cherries while hot and leave the mixture to cool. Mix in the eggs and nuts. Sift together the dry ingredients and fold into the fruit mixture.
Turn the batter into the prepared tin and bake for 1 to 1 1/2 hours or until done. Remove from the oven and pour over the remaining 125 ml (1/2 c) sherry. Wrap the cake tin with the cake in tea cloth and leave for 1 to 2 days.
Turn out the cake and wrap in plastic wrap. Store in an airtight container.
Makes a medium cake.



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