Traditional Rich Fruit Cake

Name: Traditional Rich Fruit Cake
Cook time: 150 min
Total time: 150 min
Ingredients: 400 g Raisins; 400 g Sultanas (Main); 225 g Butter; 150 g Currants; 150 g Glace cherries; ½ cup Brandy, or whisky; 150 g Mixed peel; 1 ½ cups Dark cane sugar, firmly packed; 1 tsp Orange, rind; 1 tsp Lemon, rind; 1 tsp Vanilla essence/extract; 1 tsp Almond essence; 1 tsp Ground cinnamon; 2 Tbsp Marmalade; 4 Eggs, well beaten; 2 ½ cups High grade flour (Main); 1 pinch Salt; 1 tsp Ground nutmeg; 1 tsp Ground ginger

150 min

Jan Bilton

Food writer and cookbook author.

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Ingredients

400 g	Raisins
400 g	Sultanas (Main)
225 g	Butter
150 g	Currants
150 g	Glace cherries
½ cup	Brandy, or whisky
150 g	Mixed peel
1 ½ cups	Dark cane sugar, firmly packed
1 tsp	Orange, rind
1 tsp	Lemon, rind
1 tsp	Vanilla essence/extract
1 tsp	Almond essence
1 tsp	Ground cinnamon
2 Tbsp	Marmalade
4	Eggs, well beaten
2 ½ cups	High grade flour (Main)
1 pinch	Salt
1 tsp	Ground nutmeg
1 tsp	Ground ginger

Directions

Put fruit in a large bowl. Add brandy or whisky and mix well. Cover and stand for one to two hours, stirring occasionally.
Line a deep 20-23cm heavy cake pan with baking paper. Preheat oven to 150 degC.
Cream butter and sugar until light and fluffy. Add citrus rind, essences and marmalade. Beat well. Add eggs a little at a time, beating well after each addition. If mixture starts to curdle add a little of the flour. Fold in mixed fruits alternately with the sifted dry ingredients. Mix well.
Pour into lined pan. Smooth the top with a wet hand. Bake for about 2 & 1/2 hours or until a skewer comes out clean. Start testing after two hours. Remove and cool. Store in foil.