Traditional Rich Fruit Cake

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

1. Put fruit in a large bowl. Add brandy or whisky and mix well. Cover and stand for one to two hours, stirring occasionally.
2. Line a deep 20-23cm heavy cake pan with baking paper. Preheat oven to 150 degC.
3. 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.
4. 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.