Christmas fruit cake
100g glace cherries, chopped
100g glace orange slices, chopped - finely
80g glace ginger, finely chopped
1.5 cups plain flour
.5 cup self-raising flour
1.5-2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, soft
1 cup dark brown sugar
4 eggs - room temperature
2 tablespoons orange marmalade or similar
Pure icing sugar, to dust
1 Soak dried fruit, glace fruit in 1 cup brandy in an airtight container, mix, seal for 1-7 days stirring occasionally.
2 Lightly grease 9cm deep, 20cm (base) cake pan. Line with baking paper. Preheat oven to 145-155°C. Sift flours, spices etc into a bowl. Beat (electric), cream butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well each time. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.
3 Add fruit mixture to butter mixture and stir until combined. Press into pan and smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
4 Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.
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