Christmas Fruitcake (Eggless)

This is a very easy cake to make. The fruits never sink, and the cake is not as rich as some fruitcakes. Do not be put off by the list of ingredients -- it's worth adding them all. This is a South African recipe, so Zaarmail me for substitutions if necessary.

• Ready In: 2 hrs 45 mins
• Serves: 12

Ingredients

• 1  cup light brown sugar
• 1  cup  fresh seedless raisin
• 1  cup  fresh golden raisin, also known as sultanas
• 1  cup  fresh plump currants
• 1  cup  dried mixed fruit, peel preserved
• 2  ounces pitted dates, chopped
• 1  tablespoon lemon juice
• 1  lemon, zest of, only, grated
• 1  orange, zest of, only, grated
• 1 1⁄3 cups boiling water
• 1⁄2 lb butter, real, soft, in chunks
• 2  teaspoons baking soda
• 2  teaspoons vanilla
• 2  teaspoons cinnamon, ground
• 2  teaspoons allspice, ground
• 2  teaspoons nutmeg, ground
• 1  teaspoon baking powder
• 3  cups self-rising flour
• 2  teaspoons salt
• 5  tablespoons  cooking oil, generous
• 1⁄2 cup brandy or 1⁄2 cup Bourbon
• 2  preserved figs, in syrup, drained, roughly chopped
• 1  cup maraschino cherries or 1  cup  glace cherries, whole
• 5  ounces pecans, roughly chopped
• 1⁄2 cup brandy or 1⁄2 cup Bourbon, extra

Directions

1. Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
2. In a large pot mix the first 10 ingredients up to and including the boiling water.
3. Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
4. Remove from heat and cool somewhat.
5. Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
6. When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
7. Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
8. When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
9. Spoon the batter into the prepared tin, and smooth the top.
10. Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
11. At the same time lay a double thickness of foil over the cake to prevent scorching.
12. Test with a skewer before removing!
13. Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
14. When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.