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Granny Anne’s Fruit Cake

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 serves
Course: Sweet Things
Cuisine: International
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 160℃ (320℉). Grease and line a 22cm (8 1/2 inches) springform cake tin.
  2. 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
  3. Once the mixture has cooled slightly, add the bicarbonate of soda, and mix very well. Add the eggs, flour, cinnamon and mixed spice.
  4. 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.
  5. Remove the cake from the oven and immediately pour the brandy over the hot cake. Allow to cool before removing from the tin.
NOTE
  1. 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.