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Best Ever Boiled Fruit Cake
Recipe supplied by: Julie Baker

Information about Julie: Julie works full time as a Personal Assistant and loves to cook for everyone she loves, both family and friends.

Recipe listed by: Marianne Hull

2 ¼ cups (375g) sultanas
2 cups (340g) coarsely chopped raisins
1 ½ cups (250g) currants
½ cup (85g) mixed peel
¾ cup (155g) halved red glace cherries
250g butter, chopped
1 cup (200g) firmly packed brown sugar
½ cup (125ml) brandy
½ cup (125ml) water or juice from orange and lemon from rinds
5 eggs, beaten slightly
2 tablespoons apricot jam
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon rind
1 ¾ cup (260g) plain flour
1/3 cup (50g) self raising flour
½ teaspoon bi carb soda
½ cup (80g) blanched almonds (for decoration)
¼ cup (60ml) brandy, extra
Combine fruit, butter, sugar, brandy and water or juice in a large saucepan
Stir constantly over heat, without boiling, until sugar is dissolved
Bring to boil, reduce hear, simmer, covered for 10 minutes
Transfer mixture to a large bowl, cool to room temperature.
Preheat oven to slow (150C)
Grease a deep 19cm square cake pan or a deep 22cm round cake pan
Line the pan and sides with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edges of the pan
Add the eggs, jam and rinds to fruit mixture; stir until combined
Stir in sifted dry ingredients
Spread mixture evenly into prepared pan; arrange almonds on top
Bake in a slow oven for about 2 ½ to 3 hours
(Cover the cake loosely with foil during cooking if it is over –browning)
Brush the extra brandy over the top of the cake; cover tightly with foil, cook cake in pan
To serve

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Recipe Uploaded: 12.12.2016
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