Cake Recipes: Fruit 69 by Recipe Cottage

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	Fruit 69

		RICH FRUIT CAKE (South Africa) 500 g seedless raisins 500 g dates, chopped 250 g sultanas 250 g currants 250 g candied peel 125 g ginger preserve, chopped 125 g glace cherries, chopped 75 ml brandy 500 g white sugar 200 ml boiling water 500 g cake flour 2 ml ground mixed spice 2 ml ground cinnamon 2 ml ground ginger 2 ml salt 500 g butter 8 large eggs, beaten 5 ml bicarbonate of soda 15 ml strong coffee 250 g pecan nuts, walnuts or almonds, chopped brandy, rum or Van der Hum liqueur Mix the raisins, dates, sultanas, currants, peel, ginger and cherries. Pour the brandy over the mixture and soak overnight. Heat 250 g of the sugar over moderate heat until starting to brown. Add the boiling water and cool. Sift the flour, spices and salt together. Cream the butter with the remaining sugar. Add a little of the eggs to the creamed mixture alternately with the flour mixture, stirring constantly. Repeat until all the eggs and flour mixture have been added. Add the cooled syrup, then fold in the soaked fruit. Dissolve the bicarbonate of soda in the coffee and add it to the batter with the nuts. Spoon the batter into a large, well-greased cake pan lined with aluminum foil. Cover with foil. Bake for 4 - 5 hours at 150 :C. Turn out and sprinkle with brandy, rum or Van der Hum liqueur. Store in an airtight container in a cool place, and sprinkle with brandy, rum or liqueur once a week. Leave to mature for at least a month. Notes : The cake can also be iced, first with marzipan and then with royal icing. Fruit cake freezes very well. It can be thawed at room temperature or else sliced straight from the freezer - this makes it easier to slice. Serve leftover cake with custard as a dessert. Makes 1 large cake.