- 1.26 kg glazed dried fruit and nuts of your choice
- 375 g cake flour
- 125 g sugar
- 250 ml water, at room temperature
- 375 g unsalted butter
- 250 g treacle sugar
- 6 eggs
- 250 ml brandy
- 10 ml mixed spice
- 2.5 ml salt
- 2.5 ml bicarbonate of soda
- 10 ml baking powder
Cut up the fruit and coat with 185g flour.Combine with the nuts.
Place the sugar in a saucepan and gently heat to dissolve and caramelise.
Remove from the stove and carefully stir in the water. Take care not to burn yourself as the mixture will bubble. Allow to cool.
Cream the butter and treacle sugar. Add the eggs, one at a time, and beat until well mixed.
Stir in the sugar syrup and the brandy.
Fold in the fruit, the remaining flour, spices, salt, bicarbonate of soda and baking powder.
Line a 24cm loose-bottomed tin with a double layer of silicone paper. Bake at 150°C until a skewer inserted come out clean, 2 1/2 to 3 hours on the bottom shelf of the oven.
Cook's note: Pam Lambert of Fabled Foods makes this legendary rich fruitcake that has been in her family for years. The beauty of this recipe is that you can use any dried fruit and nuts of your choice.