Rum & Brandy Fruit Cake



Ingredients:
  • 5 large eggs
  • 850g mixed dried fruit
  • 150g prunes
  • 150g chopped dates
  • 120 dried apricot and pineapple
  • 150g cranberries
  • 130g mixed nuts
  • 250g butter
  • 350g plain flour
  • 200g brown sugar
  • 65ml rum
  • 130ml brandy
Method:

  •  Into a large saucepan add the brown sugar. Cook it on a low heat until it melts. In a large bowl add the the dried fruits. Whilst the brown sugar is melting add 2 tbps of rum and then boil this mixture. Then add this syrup into the bowl of fruits and mix well.  Cove this bowl and leave to set in a dark area, for 10 days making sure to mix it everyday.
  • Preheat the oven to 150 degrees. In a standard mixing bowl add the butter, whisk this for about 3mins until pale. Then add the eggs one by one and beat this for about 2-3mins, then add the flour and mix well. Then add the fruit mixture making sure that the fruits are coated in the cake batter.
  • Place this mixture in a cake pan, layered with baking paper. Spread it around the pan. Then bake it for about 2-3 hours. Once baked place hot rum or brandy on top of the cake and let it soak in. Repeat this for a week everyday.
  • Serve with a cup of tea.

Comments

  1. Unapologetic Existential #Zwfeminist2 January 2019 at 05:44

    hie , thank you for the recipe, which tin size do i use

    ReplyDelete
  2. Bhawnani6 February 2019 at 04:59

    Please specify the mixed dry fruits details..

    ReplyDelete
  3. john swinkels28 October 2019 at 23:38

    Well that did not go well for me I had two attempts of melting dark brown sugar both times it started to set like concrete so I just added the sugar dry with a little extra orange liqueur mixed well WE will see in 10 days.

    ReplyDelete
    Replies
    1. Judith9 November 2019 at 19:52

      Does the lady mean 150 F. or celuis? Could anyone help? Thank you so much. Did she say a 9x9 pan?

      Delete
    2. Bhawnani27 November 2019 at 20:52

      This comment has been removed by the author.

      Delete

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