|Beautiful mixture of raisins and cherries after soaking in rum overnight|
|Add milk and eggs to the rum soaked fruits|
|Sieve in flour and baking soda|
|Mix till just combined|
|Pour rum between the cracks after cake is done before allowing to cool and wrap in foil|
700g mixed fruits (raisins, currants, orange peel, cherries etc) I used only 650g
100ml brandy/rum/whiskey (optional) I used rum
200g condensed milk
230g plain flour, sifted with spices and b. soda
1/2 teaspoon bicarbonate soda
1/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
90g walnuts, chopped (optional) I omit this as I do not like nuts in my fruitcakes
2 eggs lightly beaten
1. Prepare the day before baking - Boil fruit and water together. Set aside to cool. Add liqour once cooled and cover. I added cinnamon and nutmeg powders to boil with the fruits.
2. Melt butter and mix in condensed milk. Add the mixture to the soaked fruits and mix well.
3. Lightly beat the eggs and mix into the fruits.
4. Lastly add flour to the fruits and mix well.
5. Bake in a greased and lined 18-cm round tin in preheated oven at 150deg C for 1 hour or till skewer inserted comes out clean.
6. Let the cake cool in the tin. Remove and place on a piece of foil big enough to wrap. Use a satay stick to poke a few holes in the cake and with a teaspoon pour the liqour into the tiny holes. This way the liqour gets to seep into the cake. Wrap up cake with foil and keep in an air-tight container for a day or two. Remove foil and slice to serve. I keep mine in the fridge and intend to brush more rum on it in order for it to last longer.
|I scooped enough batter to fill two paper cups|
|Lovely to eat, trial taste! :)|
|Ready for wrapping and refrigerated|