Cook3 hrs 30 mins
I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
- 8 ounces butter
- 8 ounces packed brown sugar
- 8 ounces flour
- 2 ounces self-rising flour
- 1⁄2 teaspoon salt
- 4 eggs
- 1⁄4 teaspoon nutmeg
- 3 tablespoons fruit juice or 3 tablespoons sherry wine or 3 tablespoons brandy
- 8 ounces sultanas
- 8 ounces currants
- 8 ounces seeded raisins
- 2 ounces mixed citrus peels
- 2 ounces chopped glace cherries
- 2 ounces dates
- 2 ounces almonds
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
- Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
- Weigh and measure ingredients.
- Sift flour salt and spices.
- Cream butter and sugar.
- Gradually add the eggs to the creamed mixture.
- Mix well.
- It may look a bit curdled at this stage, but that's OK.
- Add the fruit, nuts, then the flour and liquid.
- Stir gently and thoroughly. I do this with my (clean) hands.
- Place in the prepared tin, hollowing out the centre a little to allow for rising.
- You can decorate the top with blanched whole almonds now if you wish.
- Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
- When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
- This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.