FRUIT CAKE

[MUM’S KITCHEN]

500g BUTTER

500g BROWN SUGAR

500g PLAIN FLOUR

250g SELF RAISING FLOUR

750g SULTANAS

500g CURRANTS

250g RAISINS

125g GLACE CHERRIES

125g MIXED PEEL

1 ORANGE

1 LEMON

8 EGGS

PINCH SALT

½ CUP BRANDY OR SWEET SHERRY

FINELY GRATE RIND OF ORANGE & LEMON. JUICE LEMON. CUT RAISINS, FINELY CUT CHERRIES & MIXED PEEL. MIX TOGETHER SULTANAS, CURRANTS, RAISINS, CHERRIES, PEEL, ORANGE RIND & RIND & JUICE OF LEMON. POUR BRANDY OVER FRUIT, COVER WITH GLAD WRAP & ALLOW TO STAND OVERNIGHT. CREAM BUTTER & SUGAR. ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION. ADD PLAIN FLOUR, SELF RAISING FLOUR & SALT. ADD FRUIT & BRANDY & MIX WELL. LINE CAKE TIN WITH BROWN PAPER THEN WITH GREASEPROOF PAPER EXTENDING PAPER UP SIDES & ABOVE TOP OF TIN. BAKE AT 175C FOR HALF AN HOUR. REDUCE HEAT TO 150C & CONTINUE BAKING UNTIL COOKED THROUGH. TEST CENTRE OF CAKE WITH STRAW TO CHECK IF COOKED. IF TOP IS BROWNING TOO QUICKLY COVER WITH BROWN PAPER. WHEN COOKED LEAVE IN TIN & ROLL IN SEVERAL THICKNESSES OF PAPER & ALLOW TO COOL.