Luxury Fruit Cake 1,250 l Flour (sifted) 5 ml Salt 5 ml Ground Mixed Spice 5 ml Ground Cinnamon 5 ml Ground Ginger 500 g Butter 500 ml Brown Sugar 8 Eggs 15 ml Grated
Luxury Fruit Cake
- 1,250 l Flour (sifted)
- 5 ml Salt
- 5 ml Ground Mixed Spice
- 5 ml Ground Cinnamon
- 5 ml Ground Ginger
- 500 g Butter
- 500 ml Brown Sugar
- 8 Eggs
- 15 ml Grated Lemon Rind
- 750 ml Sultanas
- 750 ml Raisins (seedless)
- 500 ml Currants
- 500 ml Chopped Almonds
- 500 ml Chopped Glacé Cherries
- 375 ml Chopped Candied Peel
- 3 ml Bicarbonate of Soda
- 60 ml Strong Black Coffee
- 15 ml Vinegar
- 125 ml Brandy
- Glacé Cherries and Blanched Almonds for the top
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Preheat the oven at 150°C
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Sift the flour, salt and ground spices together
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Cream the butter and sugar, then beat in the eggs one at a time, beating well after each addition
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Stir in the lemon rind
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Combine the fruit
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Coat the fruit with a little of the sifted flour mixture and fold into the butter mixture, alternating with the dry ingredients
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Dissolve the bicarbonate of soda in the coffee
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Stir in the vinegar, coffee mixture and brandy to form a dropping consistency
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Spoon the mixture into one 28 cm square cake tin which has been lined with a double thickness of foil or brown paper
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If using foil, do not grease
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Bake at 150°C for 2 hours
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Lower temperature to 120°C and bake for a further 2 hours
Note: Also makes 1 x 18 cm round tin, 2 x loaf tins (20 cm x 9 cm x 6 cm), or 6 x mini loaves.