Gail’s Christmas Fruit Cake


1 kg fruit mix
1 cup mixed chopped nuts
6 eggs
225g butter
2 cups brown sugar
4 cups water
1 cup cherries chopped red and green
1 block dates chopped
1 sachet bicarbonate of soda
3/4 cup brandy
4 cups self raising flour
2 heaped tsp mixed spice
1/2 tsp salt


Boil together fruit, butter, sugar, brandy, water, bicarb, nuts and dates for 20 mins.
Cool completely.
Add cherries, eggs, salt, self raising flour, mixed spice.
Mix well.
This makes a 25 cm cake.
Pour into lined and greased pan and bake for 1 hour at 160°C preheated oven.
Check for readiness then bake for 20 mins more if not cooked through.
Apricot juice can be substituted for the brandy.
Decorate cake as desired.
I used marzipan and fondant icing.

Source: May Venkatraman
Prepared, tried and tested by: Gail Haselsteiner


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