350g Siifted all purpose/plain /Top flour and 1 tsp of baking powder 1/2 tsp salt
a. 1/2 tsp ground ginger
b. 1/2 tsp cinnamon
c. 1/2 tsp nutmeg
d. 1/2 tsp all spice(cinnamon, nutmeg & clove)
350g /2+1/3 cup dried fruit( raisin, golden raisin, date, cranberry & apricot)
Zest of one citrus fruit ( lemon, lime or orange)
375g of mixed Nut( Almond 200g, Walnut 100 & 50g Cashew Nut)
180g brown sugar 300g Butter
2 tablespoons black treacle( homemade)
4 medium size eggs
1 teaspoon vanilla
Soaked dried fruit with rum for one week or heat dried fruits and alcohol in a low heat until the dried fruit are soften (I use Rum) then allow to cool. Add in the chopped nut and 1/4 of the flour mixture and set aside.
Preheat Oven to 170°C . Line the base and the side of 9 inch square tin with baking paper.
1. Using a electric beaters, beat butter and brown sugar until light and fluffy. Add egg gradually, beating thoroughly after each addition.
2. Add treacle and vanilla and beat until combine. 3. Add in orange zest and mix well. Fold in the flour and mix well.
4. Combine all the dried fruits and nut with the batter until well mixed.
5. Transfer mixture to the prepared tins, smooth surface.
6. Bake at 170°C for 30 minutes then 160°C for 30 minutes or until skewer comes out clean when inserted in the centre of the cake.
7. To prevent browning too quickly on top. Cover the cake very loosely with foil in the middle of your oven.
8. Let it cool a little then brush with Rum. 'Feed' (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas.