Rich fruit cake

 
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Rich fruit cake

Serving size: Serves 8
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking

Rich fruit cake
INGREDIENTS

500g sultanas
250g raisins, chopped
125g dried currants
125g quartered glacé cherries
125g glacé peaches, chopped
1/3 cup orange juice
2 tablespoons marmalade
½ cup rum (or 2 tablespoons QUEEN rum essence and 1/3 cup
orange juice)
250g butter, softened
1 cup firmly packed dark
brown sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
4 eggs
2 cups plain flour
2 teaspoons mixed spice
¾ cup blanched whole almonds, approximately
¼ cup rum, extra
METHOD

Preheat the oven to 150°C/130°C fan forced. Line a deep 19cm square cake pan with two layers of brown paper and two layers of baking paper, extending paper 5cm above edge of pan.

Combine all the fruit, juice, marmalade and rum (or essence) in a large bowl.

Beat the butter, sugar and rinds in a small bowl with an electric mixer until combined. Add eggs, one at a time, beating until just combined.

Add butter mixture to fruit mixture; mix well. Mix in the sifted flour and spice. Spread mixture evenly into prepared pan; decorate top with almonds. Bake, uncovered, for about 3 to 3½ hours or until cooked when tested.

Brush top of cake with extra rum. Cover hot cake, in pan, tightly with a clean tea towel; cool overnight.
 
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