© Copyright Milton Fruit Bowl 2016. ABN 47158738620

Christmas Fruit Cake

November 23, 2016

Christmas fruit cake

600g sultanas
400g raisins
200g currants
100g glace cherries, chopped
100g glace orange slices, chopped - finely
80g glace ginger, finely chopped
290ml brandy
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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