RICH FRUIT CAKE 315g each sultanas, currants 250g seeded raisins, chopped 90g red glace cherries, quartered 90g blanched almonds, chopped 1/3 cup brandy or sherry 315g plain flour 60g self raising flour 2 teaspoons mixed spice 250g butter, softened 250g soft brown sugar 1 teaspoon vanilla essence 4 eggs METHOD: Mix together fruits, nuts and sprinkle with brandy or sherry. Cover and stand for at least one hour. Sift together flours and spices. Cream together butter and sugar until light and fluffy, then add essence. Add eggs, one at a time, beating well after each addition. Add fruit and flour mixtures alternately, mixing thoroughly. Place mixture into a greased and lined cake tin approximately 21cm round or square tin. Bake in a slow oven for approximately 4 to 4 ½ hours or until cooked when tested. Allow cake to cool in the tin before turning out. Note: To ensure uniformity, raisins to be snipped into 2-3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.
Posted on: Wed, 04 Sep 2013 14:39:45 +0000
Trending Topics
Recently Viewed Topics
© 2015