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Free State Fruitcake, Christmas recipes

Free State Fruitcake, Christmas recipes

Free State Fruitcake, Christmas recipes
Recipe by: Mynhardt Joubert
 
Yield: 1 large fruit cake
Prep time: 2h 30min
 
Ingredients
250 ml water
310 ml soft brown sugar
1 kg fruit cake mix (dried fruit and nuts)
250 g chopped dates
250 g chopped golden sultanas
250 g roughly chopped cashew and macadamia nuts
7 ml  baking soda
250 g butter
100 g  whole red glacé cherries
100 g  whole green glacé cherries
5 eggs beaten
20 ml vanilla extract
125 ml brandy, plus extra for sprinkling
625 ml self-raising flour
5 ml salt
5 ml ground cinnamon
 
Method          
Preheat the oven to 120 °C with oven rack in the middle. Butter a deep  25 cm cake pan.
Line the pan with 3 layers of baking paper and butter the inside again.
Add the first 8 ingredients to a large saucepan and slowly bring to the boil, then simmer for 5 minutes. Remove the mixture from the heat and let it cool. 
Add the red and green glacé cherries.
In a separate bowl combine the eggs, vanilla and brandy, then add it to the cooled fruit mixture. Add the flour, salt and cinnamon, mix well.
Pour the mixture into the prepared cake pan and bake for 2 hours. It’s done if a test skewer inserted in the centre of the cake comes out clean (it can be moist, but not doughy).
Let the cake cool in the pan and turn it out on a cooling rack. Sprinkle the cake with brandy and place in an airtight container. Store in a cool, dry place.
Brush the cake liberally with brandy once a week to keep it moist and deepen the flavours.
 
Add the first 8 ingredients to a large saucepan and slowly bring to the boil, then simmer for 5 minutes. Remove the mixture from the heat and let it cool. 
Add the red and green glacé cherries.
In a separate bowl combine the eggs, vanilla and brandy, then add it to the cooled fruit mixture. Add the flour, salt and cinnamon, mix well.
Pour the mixture into the prepared cake pan and bake for 2 hours. It’s done if a test skewer inserted in the centre of the cake comes out clean (it can be moist,but not doughy).
Let the cake cool in the pan and turn it out on a cooling rack. Sprinkle the cake with brandy and place in an airtight container. Store in a cool, dry place.

Brush the cake liberally with brandy once a week to keep it moist and deepen the flavours.

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