A Festive Season Recipe from Monday Morning Cooking Club’s Lynn Niselow.
Granny Anne’s Fruit Cake
- 1 cup mixed dried fruit
- 1 1/2 cups sultanas (golden raisins)
- 1/2 cup pitted dates roughly chopped
- 1/2 cup dried figs roughly chopped
- 1/2 cup red glace cherries
- 100 grams preserved ginger (see note)
- 250 grams butter (unsalted) (2 sticks plus 1 tablespoon)
- 200 grams caster (superfine) sugat (1 scant cup)
- 1 cup water
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 eggs lightly beaten
- 2 cups plain flour (all purpose) flour
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 100 grams flaked or blanched almonds
- 1/2 cup brandy
- Preheat the oven to 160℃ (320℉). Grease and line a 22cm (8 1/2 inches) springform cake tin.
- Put mixed dried fruit, sultanas, dates, figs, cherries, ginger, butter, sugar and water into a large heavy based saucepan. Bring to the boil, stirring from time to time, and simmer for 10 minutes. Remove from the heat and put the mixture into a large bowl and allow to cool
- Once the mixture has cooled slightly, add the bicarbonate of soda, and mix very well. Add the eggs, flour, cinnamon and mixed spice.
- Mix together and pour the cake batter into the prepared cake tin. Sprinkle the blanched or flaked almonds over the batter and bake for 1¼ hours or until a skewer inserted in the cake comes out clean.
- Remove the cake from the oven and immediately pour the brandy over the hot cake. Allow to cool before removing from the tin.
- We love the Buderim Baby Stem Ginger in Syrup. You may substitute any preserved ginger in sweet syrup. You will need at least a 300 g jar. Alternatively, steep 100g uncrystallized ginger in ¼ cup golden syrup for 30 minutes before using.
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