- Yield : 10" round cake
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This makes a 10 inch round cake & with plenty of brandy is incredibly moist. Jon is
not a big fruit cake fan and he loved it! The fruit should be put on Brandy late in
September for the cakes to be cooked in early October. Cutting the fruit is a great
activity to do on a cold day in front of the television – perhaps while you are watching
the AFL grand final. The minute you open the brandy and the mixed spice you know
that Christmas is on its way.
I originally found this recipe on The Age website. – Pewsey
- Blend your own fruit mix to a total weight of 1400 grams
- Definitely include: 500g sultanas, 125g each dates, raisins and prunes
- Then a mixture of dried or glacé cranberries, apricots, pineapple and anything else that looks good. I don't like mixed peel but feel free to add it if it works for you.
- 1 rounded teaspoon mixed spice
- about 6 tablespoons good quality brandy
- 250g butter
- 1 cup DARK brown sugar – firmly packed
- 5 eggs
- 1 ½ cups plain flour
- 1/3 cup self-raising flour
For the fruit Chop fruit to about sultana size combine with the spices and add about 2 tablespoons of brandy. Put in an airtight container & let it sit. Every couple of days add 2 more tablespoons of brandy until you have added 6-8 tablespoons. Make sure you stir the fruit regularly but leave it to sit for a week or two before making the cake.
For the cake Preheat the oven to 150 deg. Beat butter until soft. Add sugar and beat until combined. Add eggs one at a time. Stir in the fruit mixture and mix well. Stir in sifted flours until all combined.
Line pan with 3 thicknesses of paper on both the base and the sides. I use 1 layer of non stick baking paper next to the cake and 2 layers of brown next to the tin. The paper should come at least 5cm above the tin & the tin needs to be buttered first to help the paper stick.
Put the mixture in the tin & bake for 3 – 3 ½ hours. (As our oven is very hot I cooked it at just over 100deg for 2.5 hours)
When it is cooked remove from the oven and brush the top of the cake with brandy. Make sure the cake is cooled completely in the tin.
Wrap the cake in several layers of brown paper and store in an airtight container in a cool dark place. Every couple of weeks brush the cake with more brandy. If it is still very moist on top then hold off adding more brandy for a while longer.