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This recipe comes from my dear mother-in-law, Mary, and is a holiday favourite of my husband. It's quite a production and requires patience, a huge mixing bowl (I use an oversized roaster), good upper body strength to stir up all the ingredients (I use my husband), and a few real fruitcake lovers to share in the rich, buttery results. I've estimated the number of servings, because I've never really counted. The cakes need to "age" so make them a few weeks before you want to eat them. For the truly indulgent, decorate by rolling a sheet of marzipan to fit the cake top and "glue" it in place with warm apricot or crabapple jelly.
Units: US | Metric
Serving Size: 1 (59 g)
Servings Per Recipe: 40
The following items or measurements are not included:
bleached sultana raisins