This recipe did win a prize in 1937. This is my favourite fruit cake and I have been baking this for a long time. It takes a little bit of effort but it is definitely worth it.
- 500g sultanas
- 500g currants
- 250g chopped raisins
- 125g glace cherries halved
- 1/3 cup mixed peel
- 185g blanched almonds
- 1/3 cup orange marmalade
- 1 tbsp grated orange rind
- 2 tsp grated lemon rind
- 1/4 cup lemon juice
- 2/3 cup brandy
- 500g butter
- 500g brown sugar firmly packed
- 8 eggs
- 3 cups plain flour
- 1 cup self-raising flour
Method
Combine fruit, almonds, marmalade, rinds, juice and brandy in a large bowl; mix well. cover bowl, stand mixture for up to a week. Cream butter with sugar in a large bowl with electric mixer only until ingredients are combined. Beat in eggs one at a time, beat only until combined between each addition. Add creamed mixture to fruit mixture, mix well; mix in sifted flours in 2 lots.
Spread mixture evenly into deep 25cm square or 28cm round prepared cake tins. Bake in Slow oven 150 deg C for 3-5 hours. Tip: I wrap newspapers around the tin to keep the cake from burning or drying out – refer photo on post.
Note: Oven temperatures vary and my cake cooks in 2.5 hours in my fan forced oven. Start checking your cake at the 2 hour mark.
WOW,this looks amazing and delicious.
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