Rich dark fruitcake

Ideas
0 serving Prep: 45 mins, Cooking: 4 mins
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Fruit

By Food24 November 03 2009
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Ingredients (18)

1.25 kg fruitcake mix
125.00 ml mixed citrus peel
500.00 g dates — pitted, chopped
125.00 g glacé cherries — halved
250.00 ml glacé fruit — chopped
125.00 ml brandy
500.00 g butter
500.00 g sugar
500.00 g flour — cake
5.00 ml salt
5.00 ml Bicarbonate of soda
10.00 ml mixed spice — ground
10.00 ml cinnamon — ground
1.00 ml nutmeg — ground
5.00 ml fresh ginger
250.00 g pecan nuts — or blanched almonds, chopped
8.00 eggs — large
0.00 glacé fruit — to decorate
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Method:

Place the fruit in a large bowl and add
the brandy.

Beat the butter and sugar together until light.
Add eggs one at a time, beating well after each
addition. Add a little of the dry ingredients if the
mixture starts to look as if it is curdling.

Sift remaining dry ingredients together into the
mixture and mix well. Stir in the fruit and nuts.

Spoon into two 20cm round greased and lined
cake tins. Smooth the surface of the mixture and
make a slight dent in the centre, because the
cake will rise slightly more in the centre.

Decorate with extra fruit and nuts or leave
plain if you are going to ice the cake. Bake in a
preheated oven for about three hours. Cover with
brown paper if the top looks too dark and bake
for a further 30 minutes to an hour.



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