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Fruitcake

  • Preparation Time20 mins
  • Cooking Time180 mins
  • Serves8
  • DifficultyMedium
225g golden raisins
225g red raisins
1 small orange, rind finely chopped
225ml brandy
2 sticks butter, softened
450g light brown sugar
3 eggs, at room temperature
900g all-purpose flour
1 tsp allspice
1 tsp ground cinnamon
1 tsp salt
225g finely chopped dried pineapple
1) Preheat oven to 121 degrees C.

2) Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.

3) With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.

4) Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.

5) Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.

6) Grease 2 (20 by 10-cm loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.

7) Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.

**It is awesome served with vanilla ice cream.

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