This is the first time I have baked this particular fruit cake. The recipe is straightforward and there is no soaking of fruits for a week. With the help of my friend’s daughter who very kindly spent half a day teaching us all about fondant, I was able to decorate the cake .
- 1.5 kg mixed fruit, chopped
- 1/2 cup run
- 1 Granny Smith apple, coarsely grated
- 1 tbsp honey or golden syrup
- 1 cup brown sugar firmly packed
- 4 eggs
- 250 g butter , melted
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 1 tsp mixed spice
Place mixed fruit in large bowl, then add run, apple, honey, sugar and eggs and mix well. Stir in cooled butter, sifted flours and mixed spice. Spread the mixture evenly into a deep 19cm square or 23 cm round prepared cake tin. Bake in a slow oven 150 deg C for 2-3 hours. Note: This is a really old recipe and oven temperatures vary, so please start checking if your cake is cooked by the 2 hour mark.