Fruit cake

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2 servings
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Fruit

By Food24 November 03 2009
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Ingredients (20)

750.00 g fruit cake mix — dried
125.00 g mixed citrus peel
125.00 g glacé cherries — halved
200.00 g brown sugar — soft
190.00 g margarine
250.00 ml water
5.00 ml mixed spice — ground
15.00 ml golden syrup
3.00 eggs — large, beaten
125.00 ml brandy
2.00 ml Bicarbonate of soda
5.00 ml vanilla — essence
5.00 ml almond essence
75.00 g almonds — chopped
240.00 g flour — cake
5.00 ml Baking powder
5.00 ml salt
glacé cherries — to decorate
almonds — to garnish
brandy
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Method:

Preheat the oven to 160 ºC (325 ºF). Grease two 23 x 13 cm loaf tins with margarine and line them with wax paper. Place the fruit cake mix, citrus peel and glacé cherries in a saucepan and add the brown sugar, margarine, water, mixed spice and golden syrup. Heat slowly until the sugar has melted. Bring to the boil and simmer for 10 minutes. Remove from the heat and cool. Add the eggs, brandy, bicarbonate of soda, vanilla and almond essence and the chopped almonds to the cooled fruit mixture. Mix well. Sift the dry ingredients together and add. Mix well and turn into the prepared loaf tins. Place a few glacé cherries and a few whole almonds on top of each cake. Bake for 1 hour, reduce the oven temperature to 140 ºC (275 ºF) and bake for another 2 hours or until a testing skewer comes out clean when inserted into the centre of the cakes. Cover the cakes with aluminium foil if the tops turn too dark and the cakes are not yet baked through. Turn out on to a wire rack and sprinkle 25 ml brandy over each cake. Cool and wrap well in aluminium foil. Store in an airtight container. Makes 2 medium-sized cakes.



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