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.