Rich Fruitcake

This traditional fruit cake is a base for most wedding cakes and special occasions. I just wanted to try out the recipe before making it for Christmas.  The cake kept for weeks and was really moist and delicious. I used a 6in round pan for this recipe. If you would need a recipe for 7,8,9,10 inches, please email me so that I can send the recipe.

Source:  Best Ever Cake decorating

Ingredients

1 1/4 cup currants

2/3 cup sultana

1/3 cup raisin

1/4 cup cherries, halved

1/3 cup chopped almond

1/4 mixed citrus peel

1/2 tsp grated lemon rind

1 1/2 tbsp brandy ( Can use orange juice)

1 1/3 cup flour

1 tsp ground allspice

1/4 tsp ground nutmeg

1/2 cup ground almond

1/2 cup margarine/butter, softened

2/3 cup soft brown sugar

1 tbsp black molasses/treacle

3 eggs, beaten slightly

Method

• Preheat oven to 275 degrees. Line and grease a 6in round or 5in square pan. Line the base and sides of the pan with double thickness wax paper.
• Place all ingredients in a large mixing bowl.
• Stir to combine, then beat thoroughly with a wooden spoon for 3-6 minutes, until well mixed.
• Spoon the mixture into the prepared pan and smooth the surface with the back of a wet metal spoon. Make a slight impression in the center to help prevent the cake from doming.
• Bake in the center of the oven for about 2 - 2 1/2 hours. Test the cake about 30 minutes before the end of the baking time. If the cake browns too quickly , cover the top loosely with a foil. To test if baked, test with a wooden skewer inserted in the center of the cake.  If the cake feels firm and the skewer comes out clean, it is done.
• Leave the cake to cool in the pan. When completely cool, turn out of the pan. The lining pan can be left on to help keep the cake moist.

Note:  During storage, the cake can be unwrapped and the bottom brushed with brandy ( about half the amount used in the recipe). Re-wrap before storing again. The cake keeps well so there is no need to freeze.