Rich Dark Fruit Cake
|2 cups raisins||1 cup Treacle|
|2 cups currants||2 cups Brandy|
|2 cups dried apricot halves||½ cup Orange Liqueur|
|2 cups dried figs, halved and stalk removed||4 cups Plain flour|
|2 cups prunes||1 tablespoon Baking Powder|
|2 cups dates||1 teaspoon Carb (Baking) Soda|
|4 cups citrus peel||1½ teaspoons salt|
|½ cup candied Ginger (optional)||500 grams (1 lb.) butter|
|2 teaspoons Cinnamon||3 cups Dark Brown sugar – lightly packed|
|2 teaspoon Ground Allspice||8 Eggs|
|2 teaspoon Mace (Nutmeg)||1 tablespoon Vanilla Extract|
|1 teaspoon Coves|
In a mixing bowl chop up (I use scissors) apricots, figs, prunes, and dates. Add raisins, currants, mixed peel and whole nuts.
Add the candied ginger (if required) and the cinnamon, allspice, nutmeg, and cloves; toss well to mix. Add Treacle, Brandy, and Orange liqueur and mix well. Cover and let stand overnight at room temperature.
The next day, preheat oven to 120 degrees’ fan plus. Line the tins with Al Foil and baking paper. I use (1) – 3 kg tin – (1) – 2kg tin and (1) 1kg tin or any combination you require.
Combine the flour with baking powder, carb soda and salt and sift. Sprinkle 3 cups of flour over fruit mixture and stir to coat well.
Cream the butter, add the brown sugar and beat well. Add eggs mixture. I beat all eggs separately in a bowl and pour in portions at a time. Add the vanilla extract.
Add the remaining cup of flour and beat until batter is blended and smooth.
Pour batter over fruit; mix well until everything is coated with batter. I use two large aluminium bowls to combine the mixture. Then put them into one bowl and mix to make sure the mixture is even throughout.
Divide batter among cake tins.
Bake for 4/5 hours or when a toothpick inserted in the centre comes out clean. Sprinkle cakes with Brandy – about two capfuls.
Note: If you are allergic to nuts replace with currants and raisins or leave out if you like more batter. Of course you could use almonds or any other nut you like.