NQPC - North Queensland Permaculture

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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

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