Prep 2 hrs
Cook 48 hrs
I am posting this for myself, as I only make this once a year - the recipe has often moved since I made it last (or I forgot where I put it). This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist. As this fruit cake contains no alcohol it does not need time to "cure".
- 500 g sultanas
- 250 g raisins
- 250 g currants
- 250 g chopped dates
- 250 g chopped walnuts
- 250 whole glace cherries (I always add more as this is my favourite part of the cake)
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 250 g butter
- 1 cup water
- 1 teaspoon bicarbonate of soda
- 1⁄2 cup fresh orange juice
- 4 eggs, beaten
- 1 1⁄2 cups self raising flour
- 1 1⁄2 cups plain flour
- 1 teaspoon mixed spice
- blanched almond, to top (optional)
- Day one.
- Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
- Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
- Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
- Day 2.
- In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
- In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
- Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
- Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
- Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
- Cool in the tin, cake is best eaten the day after baking.
- Store in an airtight container for upto 5-7 days depending on your humidity.
This recipe is much like my own Dried Fruit Fruitcake, but since this one includes candied cherries, I wanted to try it out, & since I'm a big raisin fan, I enjoyed the nice combo included here! This is a very nice tasting fruitcake, & I shared it with several neighbors who were happy to have an early taste of this winter holiday treat! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]