Father's Favorite Yummy Fruitcake

Skippy


Ingredients:


375 grams  of mixed dried fruit (sultanas, currants, raisins, cherries, etc.)

Make up to 500 grams with anything else in the pantry like:  candied peel, dried pineapple, dried pawpaw, craisins,  pepitos, sunflower seeds, chopped walnuts,  chopped glace ginger, dates, dried apricots (you name it, you stick it in)

62.5 grams. butter/margarine
188 grams sugar  (I use raw sugar)
½ teaspoon mixed spice
½ teaspoon nutmeg
1 & 1/2  cups water
1 & 1/2  teaspoons of baking soda (NOT baking powder)
1 or 2 well-beaten eggs
1 & 1/2  cups plain flour

 

Directions:

Put butter, all the fruit mixture, sugar, spices and water into a saucepan and bring to a simmer (only just bubbling).  Simmer together for 5 minute. Give it a good stir to enjoy the smell.

Turn off heat, but while still boiling, stir in the baking soda.  This will fizz a bit, so make sure you use a large enough saucepan.  Stir well, and put aside to cool.

Mix in the well beaten eggs (I always use two – makes a moister cake) and the plain flour.  Mix all together very well.

Pour into a lined oblong or square cake pan (about 8 inches square). 

Bake 35-50 minutes in moderate oven. (175º C or  370º F)
Test with  a cake pin (or thin metal knitting needle) until cooked through.

Leave in pan for 5 minutes before putting out on wire tray to cool.

This makes a very moist delicious fruit (and whatever) cake, and will keep very well, even in the freezer.


 


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