Recipe: Luxury Fruit Cake

Luxury Fruit Cake

Ingredients

  • 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

Instructions

  • Preheat the oven at 150°C
  • Sift the flour, salt and ground spices together
  • Cream the butter and sugar, then beat in the eggs one at a time, beating well after each addition
  • Stir in the lemon rind
  • Combine the fruit
  • Coat the fruit with a little of the sifted flour mixture and fold into the butter mixture, alternating with the dry ingredients
  • Dissolve the bicarbonate of soda in the coffee
  • Stir in the vinegar, coffee mixture and brandy to form a dropping consistency
  • Spoon the mixture into one 28 cm square cake tin which has been lined with a double thickness of foil or brown paper
  • If using foil, do not grease
  • Bake at 150°C for 2 hours
  • Lower temperature to 120°C and bake for a further 2 hours

Notes

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.