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Christmas Fruit Cake

Date added: November 17, 2007

  • Servings: 1 change
  • Calories per serving: 4,849
  • Prep time: 5
  • Cook time: 3

Ingredients

  • 1 1/2 cup mixed fruit, dried
  • 1 cup dried date plum, chopped
  • 1/2 cup dried apricots, chopped
  • 3/4 cup glace fruits, chopped
  • 1/2 cup mixed peel
  • 3/4 cup brandy alcohol
  • 1 cup sugar, brown
  • 1 1/5 cup butter, unsalted
  • 5 eggs, whole
  • 1 1/2 cup flour, all purpose, bleached, enrich
  • 1 tsp spice, cinnamon, ground
  • 1 tsp allspice, ground

Recipe Method

1. Preheat the oven 150C. Grease a 9" round cake tin and line the base and sides with a double thickness of baking paper. Bring all the dried fruit into a big bowl, and mix with brandy. Cover with plastic wrap and leave at room temperature for 5 hours.
2. Bring butter and sugar into a mixing bowl, and using a electric beaters beat it until just combined. Add the eggs gradually, mix well after each addition.
3. Stir eggs mixture into the fruits mixture, mix well. Sift in flour and spices, stir gently, but don't overbeat.
4. Pour mixture into the prepared cake tin, spread smooth the surface. Bake at 150C for 3 hours, or until firm to the touch and golden brown. Cool completely in the tin. Turn out and wrap tighly in plastic warp.

Don't over beat, otherwise the cake will be very crumbly. Can be stored for up to 2 months in an airtight container in the fridge.

Nutritional Facts

Per serving% Daily Value*
Calories 4,849242%
Fat 243g374%
Cholesterol 1,653mg551%
Sodium 463mg 19%
Carbohydrates 514g242%

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