Dark fruit cake

I’ve started a little late this year but never-the-less my Christmas cake is in the oven and smells gorgeous!  I’m following a recipe from a the South African baking book the Snowflake Too Fresh to Flop by Heilie Pienaar which my mother-in-law gave me years ago.

Here’s the recipe:
Dark Fruit Cake

250g butter
150g brown sugar
5 extra large eggs
5ml vanilla essence
30ml apricot jam
60ml brandy
280g cake flour
5ml each of ground ginger, mixed spice and cinnamon
700g fruit cake mix
200g glace cherries, halved
150g mixed nuts, chopped

1. Preheat the oven to 140 degrees centigrade.  Cream the butter and sugar.  Add the eggs one at a time and beat well between each addition until light and fluffy.  Adding all the eggs at once will result in curdled mixture!  Add the vanilla essence, jam and brandy and mix.

2. Sift the flour and spices together.  Add the flour mixture, fruit, cherries and nuts to creamed mixture.  Mix well until all the fruit is coated.

3. Spoon into a well-lined, greased 20cm cake tin.  Bake in a preheated oven at 140 degrees centigrade for 2.5 to 3 hours.  Leave to cool completely in the tin before turning out.

Makes 1 cake.

This cake can be baked up to two months before Christmas.  Wrap airtight in plastic wrap and foil and store in a cake tin. Spoon 15ml brandy over it weekly.

This is what it should look like going into the oven with the tin lined.

Santa’s little helper really enjoyed helping me and I think has finally been cured of her irrational fear of the food  processor. And her treat?  The wooden spoon to lick of course!

Let me know how your cake turns out.

Bright blessings,

Mama R



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