Fruit Cake
(04 Nov 2019)

Fruit Cake

Fruit Cake
Recipe by Chef Mynhardt Joubert


250ml water
310ml soft brown sugar
1kg fruit cake mix (dried fruit and nuts)
250g chopped dates
250g golden sultanas
250g roughly chopped cashew and macadamia nuts
7ml  baking soda
250g butter 
100g whole red glacé cherries
100g whole green glacé cherries
5 eggs beaten
20ml vanilla extract
125ml brandy (or replace with grape juice or orange juice)
625ml self-raising flour
5ml salt
5ml cinnamon powder


Preheat oven to 120°C (250°F) and butter the inside of a high 25cm cake tin.
Line the tin with three layers of baking paper and re-butter the inside.
Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
Remove the mixture from the heat and let it cool. Add the red and green cherries.
Combine the eggs, vanilla and brandy, and add it to the mixture.
Add the flour, cinnamon and salt, and mix well.
Spoon the mixture into the pan and bake for two hours. 
Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
Regularly sprinkle over some more brandy to keep the cake moist.

 

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