Quick Fruit Cake Recipe
Ingredients
| 1 kg / 2 lb mixed dried fruit | ||
| 250 g / 1/2 lb dates, chopped | ||
| 125 g / 4 oz butter | ||
| Brown sugar | 3/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Brandy | 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| 1 cup self-raising flour | ||
| Plain flour | 1 Cup (16 tbs) | |
| Glace cherries for decoration | ||
| Blanched almonds for decoration | ||
Directions
1. Combine mixed fruit, dates, butter, sugar, cinnamon and water in a large saucepan. Stir over heat until butter has melted. Bring to the boil, reduce heat, cook for 3 minutes, cool to room temperature.
2. Stir in brandy and eggs, mix well. Add sifted flours, stir until combined.
3. Spread 1/3 of the mixture into a greased and lined 7 x 25 cm / 2 3/4 x 10 in bar pan. Bake in slow oven for 1 hour or until cooked through. Turn out, wrap in a clean tea-towel to cool. Repeat with remaining mixture to make 3 cakes. Decorate with cherries and almonds.
2. Stir in brandy and eggs, mix well. Add sifted flours, stir until combined.
3. Spread 1/3 of the mixture into a greased and lined 7 x 25 cm / 2 3/4 x 10 in bar pan. Bake in slow oven for 1 hour or until cooked through. Turn out, wrap in a clean tea-towel to cool. Repeat with remaining mixture to make 3 cakes. Decorate with cherries and almonds.
Chef
