Moist Fruitcake

Recipe by PJ 41347
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
  • Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
  • Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
  • Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
  • Spoon mixture into pan and drop pan onto bench to settle contents.
  • Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
  • If the cake starts to over brown on top, cover lightly with foil.
  • Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
  • When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.
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