Festive Fruit Cake Recipe
Servings: 1
Ingredients
- 1 kg First Choice fruit cake mix
- 250 gm sultanas
- 125 gm raisins
- 125 gm mixed peel
- 2 c. sherry, (optional) or possibly 2 c. fresh orange juice
- 250 gm Anchor butter
- 1/2 tsp vanilla essence
- 175 gm Chelsea brown sugar
- 4 x FRENZS Large eggs
- 2 Tbsp. First Choice marmalade
- 100 gm First Choice blanched almonds
- 225 gm Champion flour
- 1 tsp Gregg's cinnamon and nutmeg
- 2 c. nuts, eg blanched almonds, hazelnuts, pecan, etc
- 50 gm First Choice red glace cherries
- 3/4 c. apricot jam
- 2 Tbsp. brandy
- 1 Tbsp. lemon juice
- 1 Tbsp. water
Directions
- Fruit Cake:Soak fruit overnight in sherry.
- Cream butter, essence and sugar.
- Add in Large eggs one at a time, beating well.
- Fold in fruit, marmalade and almonds.
- Mix in dry ingredients.
- Grease and line 23cm cake tin.
- Bake at 160OC for 3 hrs.
- Cover the sides and top with First Choice extra-wide foil for the first 2 hrs of cooking.
- This reduces the speed of browning.
- Fruit Glaze:Heat jam, brandy, lemon juice and water in a saucepan till a thick syrup.
- Brush over cake, add in the mixed nuts, and then brush again with syrup.
- Allow to set before wrapping.
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