Fruit cake divine.
I got this recipe from my Mom, and use it every year. From Point no. 5 below, i do a bit differently, and use what ever size can tin i want and cook in the oven. Can be prepared well in advance, and just douse with brandy every now and again to keep it moist, but keep it wrapped in Tin Foil.
Ingredients:
- 110g (125g) margarine
- 500g fruit cake mix
- 200g (250ml) brown sugar
- 375ml water
- 5ml bicarbonate of soda
- 2 large eggs, beaten
- 12,5ml brandy
- 5ml rum
- 5ml almond essence
- 5ml vanilla essence
- 100g red glacé cherries
- 100g chopped nuts or flaked almonds
- 240g (500ml) cake flour
- 10ml baking powder
- 5ml ground ginger
- 5ml ground cinnamon
- 2ml salt
- 100ml brandy
Method:
- Place the first five ingredients in a glass bowl and microwave for 10 minutes at 100% power.
Stir twice during this period. Cool. - Beat eggs and add the fruit mixture, along with brandy, rum, and almond and vanilla essence. Mix.
- Add cherries to fruit mixture along with chopped nuts or flaked almonds. Mix well.
- Sift dry ingredients together, add the fruit mixture and mix well.
- Spray a 2,5 litre glass bowl with non-stick spray and line base with kitchen towelling.
- Pour batter into the prepared bowl, place on an upturned saucer, cover the bowl with kitchen towelling and microwave for 33 minutes at 30% power.
- Microwave again for 5 minutes at 50% power.
- Remove the kitchen towelling and microwave for 1 minute more at 50% power.
- Remove from oven and allow to cool completely in the bowl.
- Turn out and pour brandy over the cake.
Credits:
This recipe is from You Magazine.
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