Christmas Cake

Ingredients:

• 3 ¼ cups sultanas
• 1 ½ cups raisins
• 1 ½ cups chopped dates
• 1 ¼ cups fruit cake mix
• 2/3 cup glace cherries
• ½ cup rum or orange juice
• 250g STORK BAKE
• 1 cup soft brown sugar, firmly packed
• 5 eggs
• 1 ½ cups cake flour
• 1/3 cup self-raising flour
• 1 tsp mixed spice
• Extra brandy, for feeding (optional)

 Method:

1. Combine the fruit in a large bowl with the rum or orange juice. Stand overnight.
2. Beat Stork Bake until soft, then add the sugar and beat until just combined.
3. Add eggs, one at a time, beating well after each addition.
4. Add fruit mixture to creamed mixture and mix well. Stir in sifted dry ingredients.
5. Spread mixture evenly into a deep 23 cm round cake tin that has been greased and lined.
6. Bake at 160C for 3 – 3 ½ hours.
7. Once cool, you can wrap in cling wrap and foil and keep the cake until ready to ice.
8. To keep the cake moist and preserve it until Christmas, sprinkle a quarter cup of extra brandy over the cake every week.