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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Mum's never fail fruit cake. It has always tasted great. Mum doesn't use the sherry or the marmalade. Mums alteration is a can of crushed pineapple and 1 teaspoon of bicarb soda. Ingredients:
375 g mixed dried fruit |
3/4 cup soft brown sugar |
1 teaspoon mixed spice |
1/2 cup water |
125 g butter |
1/2 cup sherry wine |
2 eggs, lighly beaten |
2 tablespoons marmalade |
1 cup self raising flour |
1 cup plain flour |
1/2 teaspoon bicarbonate of soda |
prepared topping (optional) |
1/3 cup toasted muesli |
3 chopped walnuts and cherries |
Directions:
1. Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove and allow to cool. Add the sherry, eggs and marmalade. Fold in the sifted ingredients mixing well. Place mixture in a greased and lined 20cm round cake pan. For a crunchy topped cake, sprinkle over the muesli and docorate with a few walnuts and cherries before baking, Bake in a moderatley slow oven for 2 1/4 hours or until cooked when tested. (N.B. cover loosely with a sheet of foil or brown paper if top of cake os overbrowinging during cooking).
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