Jessie Meier’s silver anniversary fruitcake

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0 serving Cooking: 4 hrs
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Fruit

By Food24 November 03 2009
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Ingredients (14)

1500.00 ml cake mix
250.00 ml raisins — seedless
250.00 ml sultanas — golden
250.00 ml currants
250.00 ml mixed citrus peel
750.00 ml fruit cake mix
250.00 ml glacé cherries — halved
750.00 ml brown sugar
15.00 ml Bicarbonate of soda
1.00 Litres water
375.00 ml brandy
3.00 eggs — extra large, whisked
15.00 ml Baking powder
1500.00 ml flour — white bread
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Method:

Preheat the oven to 150 ºC. Line two cake tins, each 23 cm in diameter, with a double layer of baking paper. Grease well.
Wrap the cake tins in 24 sheets of newspaper and secure with string. Place the cake mix, raisins, sultanas, currants, mixed peel, glacé fruitcake mix, glacé cherries, brown sugar, bicarbonate of soda, water and brandy in a saucepan and bring to the boil.
Boil for 25 minutes, stirring occasionally to prevent the mixture from burning. Cool. Add the whisked eggs and mix. Sift the baking powder and white bread flour together and fold into the fruit mixture.
Divide the batter between the tins, spreading evenly. Place 24 sheets of newspaper on the oven rack, place the tins on top and cover with 20 layers newspaper. Bake for 4 hours or until done.
Cool in the tins, turn out, wrap in aluminium foil and store in airtight containers. Sprinkle with about 15 ml (1 T) brandy once a week.
Makes 2 medium cakes.



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