====== Sandy's Fruit Cake ======
===== Ingredients =====
  * 250g Raisins
  * 250g Dates
  * 125g Mixed peel
  * 125g Glace' Cherries
  * 60g Glace Pineapple 
  * 60g Glace Apricots 
  * 500g Sultanas
  * 125g Currants
  * ½ cup Rum, Brandy, Whisky or Sherry
  * 250g Butter
  * 1 cup Brown sugar, firmly packed. 
  * 5 Eggs
  * 1 ½ cup Plain Flour
  * 1/3 cup SR Flour
  * 1 teas Mixed spice

===== Procedure =====
  * Chop raisins, dates, peel, cherries, pineapple and apricots the same size as sultanas; combine in a large basin with sultanas, currants and rum. Mix well
  * Cover, stand overnight or up to a week
  * Line a deep 20cm square or deep 23cm round cake tin with three thicknesses of grease proof paper; bring paper 5cm above edges of tin
  * Beat butter until soft; add sugar; beat only until combined.
  * Add eggs one at a time, beating well after each addition
  * Add creamed mixture to fruit mixture, mix well
  * Stir in sifted dry ingredients; mix thoroughly
  * Spread evenly into prepared tin
  * Bake in a slow oven 3 to 3 ½ hours.
  * When cooked brush evenly with about 2 tabs extra rum
  * Cover tightly with aluminum foil; leave until cold
  * Remove foil and tin, leave lining paper intact
  * Wrap in plastic food wrap, store up to a year in refrigerator.

---//Sandra Boyle // White sugar works, substitute fruits, but keep weights constant

{{tag>cakes_and_cheesecakes}}