Celebration fruit cake
Pamela Clark
INGREDIENTS
3 cups (500g) sultanas
1¾ cups (300g) raisins, halved
1¾ cups (300g) seeded dried dates, chopped finely
1 cup (150g) dried currants
2/3 cup (110g) mixed peel
2/3 cup (150g) glacé cherries, halved
¼ cup (55g) coarsely chopped glacé pineapple
¼ cup (60g) coarsely chopped glacé apricots
½ cup (125ml) dark rum
250g butter, softened
1 cup (220g) firmly packed brown sugar
5 eggs
1½ cups (225g) plain flour
1/3 cup (50g) self-raising flour
1 teaspoon mixed spice
2 tablespoons dark rum, extra
Combine fruit and rum in large bowl; mix well; cover tightly with plastic wrap. Store mixture in cool, dark place overnight or up to a week, stirring every day.
METHOD
Combine fruit and rum in large bowl; mix well; cover tightly with plastic wrap. Store mixture in cool, dark place overnight or up to a week, stirring every day.
Preheat oven to 150°C/130°C fan-forced. Line deep 22cm-round or deep 19cm-square cake pan with three thicknesses of baking paper, extending paper 5cm above side.
Beat butter and sugar in small bowl with electric mixer until just combined. Add eggs, one at a time, beating only until combined between additions.
Add butter mixture to fruit mixture; mix well. Mix in sifted dry ingredients; spread mixture evenly into pan. Bake about 3½ hours.
Brush cake with extra rum. Cover hot cake, in pan, tightly with foil; cool overnight.
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