Dark Fruit Cake

 

From Irene

Ingredients

  • 450g raisins
  • 450g currants
  • 450g sultanas
  • 30g preserved ginger
  • 60g cherries
  • 120g dates
  • 60g peel
  • 240g flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • 225g butter
  • 225g sugar
  • 4 eggs
  • 2 tablespoons plum jam
  • ½ teaspoon lemon juice
  • ½ teaspoon rum essence
  • ½ teaspoon almond essence
  • ½ teaspoon brandy essence
  • ½ teaspoon vanilla essence
  • 240g flour (2)
  • ¼ teaspoon baking soda
  • 4 tablespoons milk

Method

Finely
chop fruit the day before baking the cake. Rinse and place on a tray in
a warmed oven, leave overnight. Preheat oven to 140 C Rub the first measure
of flour with salt and spices into the fruit. Cream butter and sugar and
beat in eggs one at a time, add melted jam, and essences. Gradually add
flour, fruit and soda dissolved in milk. Pour into a lined large cake tin
and bake for 3 ½ – 4 hours.

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