Christmas Fruitcake 2013

It is the time of the year to enjoy tasty and memorable food especially dark fruitcake.

Ingredients

100 g brown sugar

100 g butter

45 g white bread flour

100 g eggs

140 g. self raising flour

2 g ground ginger

5 g mixed spice

1 g ground cinnamon

90 g chopped walnuts

570 g sultanas

70 g glace cherries

360 ml port wine

Method

Place sultanas, cherries and port wine in a container. Blend the mixture and keep covered, marinate for at least 24 hours. Place butter, sugar and bread flour in a mixing bowl and mix until creamy. Add eggs and mix until combined. Add flour and spices and mix evenly. Add walnuts and the marinated fruit, blend until evenly combined. Place mixture in a greased square cake tin. Bake in a 160ºC preheated oven for approx.90 minutes. Allow cooling before removing from the cake tin. Cover the cake in cling wrap and store at room temperature or in the fridge for at least 7 days before eating.

Note: Serve approx. 100 g fruit cake with custard for dessert. Here is a way to plate fruit cake with small Santa’s made with strawberries.