Christmas Fruitcake (Eggless)

Recipe by Zurie
READY IN: 2hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a large pot mix the first 10 ingredients up to and including the boiling water.
  • Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
  • Remove from heat and cool somewhat.
  • Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
  • When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
  • Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
  • 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.
  • Spoon the batter into the prepared tin, and smooth the top.
  • Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
  • At the same time lay a double thickness of foil over the cake to prevent scorching.
  • Test with a skewer before removing!
  • Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
  • 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.
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