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Delectably Rich Fruit Cake

1/3 cup pitted prunes - halved
1 1/2 cups (250g) sultanas
1 1/2 cups (250g) currants
1/2 cup sweet sherry
1/2 brandy
125g butter
1/2 cup brown sugar
3 eggs
1 tablespoon instant coffee dry
1/4 hot water
1/4 plum jam
1 cup of plain flour
3/4 cup self-raising flour
1 tbsp. cocoa
1 tsp. cinnamon
1/2 tsp. mixed spice
1 tsp. nutmeg
1 1/2 cups glazed cherries
1 1/2 cups halved dates
1 cup mixed peel
2 cups walnut pieces

Combine prunes, sultanas and currants in bowl, mix in sherry and
brandy, cover and stand overnight.

Grease a deep 23cm round cake pan, line with 3 layers of paper.
Cream butter and sugar in small bowl with electric mixer only until
combined. Add eggs quickly, one at a time, beat only until combined
b/t each addition. Transfer mixture to large bowl, stir in combined
coffee and water and jam and the sifted dry ingredients in two
lots. Drain prune mixture (reserve liquid). Add prune mixture,
cherries, dates, peel and nuts to cake mixture. Spread cake mixture
into prepared pan. Bake in slow oven for about 2 hours. Brush
reserved liquid over hot cake. Cool in pan.

Keep = 3 months.


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