Rich Christmas Fruitcake

A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.

Ingredients:

Yield:

8

inch cake

Units: US | Metric

• 450 g currants
• 175 g sultanas
• 175 g raisins
• 50 g glace cherries, chopped
• 50 g candied fruit, chopped
• 1/2 cup brandy
• 225 g flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (fresh)
• 1/2 teaspoon mixed spice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 225 g butter
• 225 g soft brown sugar, the gooey sort
• 4 large eggs
• 50 g chopped almonds
• 1 tablespoon treacle
• lemon, rind of
• orange, rind of
• orange, juice of

Directions:

1. 1
   The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
2. 2
   pre-heat oven to 275ºF/140ºC.
3. 3
   Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
4. 4
   Sift the flour salt and spices into a large mixing bowl.
5. 5
   In a separate bowl cream the butter and sugar together until the mixtures fluffy.
6. 6
   Beat the eggs and add them a little at a time.
7. 7
   Fold in the flour and spices.
8. 8
   Stir in the fruit that has been soaking along with any excess liquid.
9. 9
   Mix in the treacle.
10. 10
    Spoon into the cake tin and spread out evenly.
11. 11
    Cover the cake with a double square of greaseproof paper with a small hole in the top.
12. 12
    Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
13. 13
    When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
14. 14
    Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
15. 15
    First poke little holes in the cake with a knitting needle or a skewer.
16. 16
    Come Christmas you will have a very very rich fruit cake.
17. 17
    Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!