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Print this Recipe    Fruit 69

(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

Fruit cake freezes very well. It can be thawed at room temperature
or else sliced straight from the freezer - this makes it easier to

Serve leftover cake with custard as a dessert.

Makes 1 large cake.


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