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“CATHY & DOREEN’S SUPERBLY RICH FRUIT CAKE RECIPE
5 medium eggs,
90g ( 3oz) Self Raising flour,
225g (1/2 lb) plain flour,
mixed spice, add to your taste,
pinch of salt,
About 1.35kg or 1.350g ( ie 3lb) of dried fruit to your preference including: sultanas, raisins, currants, glace cherries and mixed peel, (using about 3/4 made up of the first three dried fruits in combination and the last 1/4 a mixture of the cherries and mixed peel)
About half a cup full of chopped walnuts,
juice of half an orange,
¼ cup of Brandy,
225g (1/2 lb) of butter,
225g (1/2lb) brown sugar.
1)Cream butter and brown sugar until smooth and the sugar is dissolved,
2)Add 1 egg at a time slowly mixing thoroughly between each addition,
3)Sift all dry ingredients and add 1 heaped tablespoon of sifted dry ingredients at a time mixing well between each addition,
4)Add fruit, nuts, orange juice and Brandy and mix well.
5)Optional: Add extra orange juice if needed.
6)Bake for approximately 2 ½ hours on 150 degrees celcius (300 degrees fahrenheit ie in a slow oven ) in a greased and lined 20cm cake tin.
7)To make sure the cake is baked test the cake with a skewer for the last half hour to make sure baking time is adequate and not baked for too long. A clean extracted skewer with no dough will indicate that baking is complete.
8)If you are concerned the cake is getting to dark on top, yet the cake is not baked fully, you can place a piece of brown paper or use a cereal box torn open and placed over the cake time to prevent the cake from browning any further.
9)Cover a cooling rack with a clean tea towel. This is so that the rack does not leave marks on the cake whilst the cake resting on it.
10) Allow cake to cool in cake tin before turning the cake out onto a cooling rack.
Copyright: C Weaver September 2016” (Contributed from Burwood Branch).