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The Ultimate Holiday Fruit Cake

The Spice Ingredients Cookbook - S. Morris & L. Mackley

Serves/Makes:1 (1" X 9")

  • 1-1/2 lbs (.7 kg). Luxury dried mixed fruit
  • 2/3 cup (150 ml) chopped dried pitted prunes (sugar plums)
  • 2/3 cup (150 ml) chopped dried mango or papaya
  • 1/2 cup (125 ml) candied cherries quartered
  • 3 tbsp (45 ml) Brandy
  • 3 tbsp (45 ml) Rum
  • 3 tbsp (45 ml) Port
  • 4 tbsp (60 ml) Cherry Brandy
  • 1 tbsp (15 ml) Apple Pie Spice
  • 1/2 tsp (2 ml) salt
  • 2 tsp (10 ml) Vanilla Extract
  • 1 tbsp (15 ml) treacle
  • 4 tbsp (60 ml) water
  • 2-1/4 cups (525 ml) self-rising flour
  • 1-1/2 cups (350 ml) Raw Sugar
  • Generous 1 cup (225 ml) butter softened
  • 6 eggs beaten
  • In saucepan combine mixed fruit, prunes, mango or papaya.
  • Add the brandy, rum, port, cherry brandy, apple pie spice, vanilla, salt, treacle, and 4 tbsp (60 ml) of water.
  • Bring to a boil and simmer gently for 15 min.
  • Set aside to cool.
  • Leave overnight or cover and chill for 1 week.
  • Preheat oven to 275 degrees (125 C.) F.
  • Grease an line a 9 in x 9 in cake pan.
  • Sift the flour into large mixing bowl.
  • Add the raw sugar, soft butter, and eggs.
  • Beat until well combined.
  • Fold in the macerated fruitmixture gradually.
  • Pour into prepared pan.
  • Do not level the surface.
  • Bake for 3 1/2 - 4 hours till cooked through.
  • Place a sheet of waxed paper over the cake after 3 hours if it appears to be browning to quickly.
  • Cool cake in pan for 45 min then transfer to wire rack to cool completely.
  • Wrap in waxed paper and store in airtight container.
  • Store for 1 month if possible for best flavor.
  • Decorate before serving with more candied fruits and glazed nuts if desired.
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