Chef Mynhardt Joubert’s festive fruitcake

Prep: 30 mins
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Cherry and nut jewelled boozy fruitcake - all the good things in life!

By Food24 November 19 2019
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Ingredients (17)

250 ml water
310 ml brown sugar — soft
1 kg fruitcake mix
250 g dates — chopped
250 g golden sultanas — chopped
250 g cashews and macadamia nuts - chopped
7 ml baking soda
250 g butter
100 g whole red cherries
100 g whole red glacé cherries
100 g whole green glace cherries
5 eggs — beaten
20 ml vanilla — extract
125 ml brandy
625 ml flour — self-raising
5 ml sea salt and freshly ground black pepper — to taste
5 ml cinnamon — ground
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Preheat the oven to 120 °C (250 °F) and butter the inside of a high, 25cm cake tin.


Line the tin with three layers of baking paper and butter the inside again.


Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.


Remove the mixture from the heat and let it cool. Add the red and green cherries.


Combine the eggs, vanilla and brandy together, and add it to the mixture.


Add the flour, cinnamon and salt, and mix well


Spoon the mixture into the pan and bake for two hours.


Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.


Regularly sprinkle over some more brandy to keep the cake moist


Reprinted with permission of Chef Mynhardt Joubert. Follow him on Facebook | Instagram | Twitter

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