Rich Christmas Fruitcake

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• 8 ounces butter
• 8 ounces packed brown sugar
• 8 ounces flour
• 2 ounces self-rising flour
• 1/2 teaspoon salt
• 4 eggs
• 1/4 teaspoon nutmeg
• 3 tablespoons fruit juice or 3 tablespoons sherry wine or 3 tablespoons brandy
• 8 ounces sultanas
• 8 ounces currants
• 8 ounces seeded raisins
• 2 ounces mixed citrus peels
• 2 ounces chopped glace cherries
• 2 ounces dates
• 2 ounces almonds
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon

Recipe

• 1 line a 8-inch round, or 7-inch square tin with 3 layers of paper.
• 2 having said that, i find it easier to line it with one, then wrap the outside of the tin in several layers of newspaper, tied with kitchen string.
• 3 weigh and measure ingredients.
• 4 sift flour salt and spices.
• 5 cream butter and sugar.
• 6 gradually add the eggs to the creamed mixture.
• 7 mix well.
• 8 it may look a bit curdled at this stage, but that's ok.
• 9 add the fruit, nuts, then the flour and liquid.
• 10 stir gently and thoroughly. i do this with my (clean) hands.
• 11 place in the prepared tin, hollowing out the centre a little to allow for rising.
• 12 you can decorate the top with blanched whole almonds now if you wish.
• 13 bake in a 325°f oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
• 14 when baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
• 15 this is good made in about october, and stored wrapped in foil in an airtight container until christmas.