Dark Fruit Cake

I haven't cooked or baked anything since my birthday back in June... Call it laziness or whatever... just haven't felt for trying out new recipes. Well, not only that; I've been super busy working on a quilt that has to be finished within two weeks time.

Yesterday I decided to make a fruit cake... I didn't take any detailed photos how to make the dough. I think mixing the dough shouldn't be that difficult?! :) 

Recipe:

250 grams butter or margarine (I prefer unsalted margarine)

310 ml (1 1/4 cups) treade or caramel sugar (I used dark muscavado)

5 extra large eggs

5 ml (1 tsp) vanilla essence

10 ml (2 tsp) caramel essence

30 ml (2 Tbsp) smooth apricot jam

30 ml (2 Tbsp) brandy (I used dark rum)

500 ml (2 cups) cake flour or self-raising flour

2 ml (1/4 tsp) bicarbonate of soda

5 ml (1tsp) ground ginger

5 ml (1tsp) ground cinnamon

5 ml (1tsp) ground nutmeg

10 ml (2tsp) ground mixed spice

250 grams red glace cherries, halved

100 grams whole blanched almonds

750 grams cake mix

How to:

1) Cream the butter and sugar until creamy.

Add eggs, one at a time and beat well.

Add essences, jam and brandy/rum

2) Sift flour, bicarbonate of soda and spices together.

Add dry ingredients to creamed mixture.

Add cherries, almonds and fruit mix and mix well.

3) Spoon into a well-lined and greased cake pan of about 23 cm diameter.

Bake in a preheated oven at 140C for about 2.5 hours.

4) Remove from oven and pour more brandy over the cake.

Leave to cool off completely in the pan before removing.

Store airtight and pour more brandy/rum over the cake from time to time.

It's soooo tempting to taste it, but I have to resist for some time. Fruitcakes become more tasty after at least one month stored in an airtight container, adding brandy/rum from time to time.

In England they add thick layer of frosting to the cake, but I prefer eating fruit cakes soaked in Baileys or any other creamy liqueur - delicious! :)   

Recipe from SAFARI www.bokomo.co.za