A fruit cake traditionally prepared during Christmas season.

Ingredients

200 grams plain flour

1 teaspoon cinnamon

1 teaspoon mixed spice

pinch of salt

whiskey and brandy to marinate fruit

100 grams mixed chopped candied peel

100 grams candied cherries

200 grams sultana

200 grams currants

200 grams raisins

100 grams almonds

whiskey and brandy to marinate fruit

4 eggs

4 tablespoons milk or brandy

1 lemon zest

200 grams butter

200 grams brown sugar

1 tablespoon treacle

 

Three days before or at least overnight start to marinate the fruits and nuts.  In a large bowl mix together the chopped candied peel, cherries, sultanas, currants, raisins and almonds.  Slowly pour the whiskey and brandy 3 tablespoons at a time.  With a wooden spoon, drench the fruit and nuts with the alcohol , cover and store it in a cool place.  Repeat this process 2 times a day.

When the fruit has been marinated enough, prepare 3 different medium sized bowls. In the first bowl sift the flour and add the cinnamon and mixed spice. In a second bowl, lightly beat the eggs and the brandy together. In the third bowl melt the butter and beat the brown sugar and treacle together.  Mix together the 2nd and 3rd bowl and beat until the mixture becomes creamy.

 

Heat the oven to 180 degrees Celsius. In the meantime add the flour to the mixture, one tablespoon at a time.  Make sure to blend the flour  thoroughly after each spoon has been added.   Finally add the marinated fruit to the cake mixture.   Prepare a 20 cm diameter cake pan byRub a 20cm diameter cake dish with butter, line the dish with wax paper.  Pour the mixture in the pan.

 

Cook the oven for about 1 and half hours or until the cake top because golden brown.  Let it cool and decorate to your liking.