CHRISTMAS DELIGHTS
AUNTIE FLO'S BOOZY FRUIT CAKE
Plan ahead as fruit needs to be macerated in brandy for 2 days
Makes 2 loaves
FRUIT
1 cup sultanas
1 cup raisins
1 cup dried apricots, diced
1 cup candied green and red cherries, diced
1/3 cup candied citrus rind
1/3 cup crystallised ginger, diced
1 cup brandy
1 cup apple juice
CAKE
16 tbsp room-temperature butter
1 cup dark brown sugar
1/4 cup golden syrup
1 teasp salt
1/2 teasp cinnamon
1/4 teasp nutmeg
1 teasp baking powder
1 teasp vanilla extract
4 eggs, beaten in a pouring jug
3 cups plain flour
1/2 cup brandy
Place the prepared candied fruit into a glass bowl and pour over the brandy and apple juice. Set aside in refrigerator to soak for 2 days.
Preheat the oven to 150°C. 2 standard 9 x 5in. loaves, buttered and lined with baking paper. Drain the fruit and pat dry with paper towel.
In a large bowl beat the sugar and butter until the colour turns paler and sugar has dissolved. Fold in the spices, salt and baking powder. Beat in the egg a little at a time to incorporate well. Add in the flour and combine well. Add the golden syrup and candied fruit, mixing all well.
Spoon the batter into the pans, filling them about 3/4 full. Bake the cakes on the middle shelf of the oven for 2 hours. The cakes are done when a knife or skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven to cool. You can brush the top of the warm cakes with a little marmalade mixed with brandy.