Name: Betty's FRUIT CAKE
Ingredients: 10 ozs butter; 10 ozs soft brown sugar; 8 ozs currants; 8 ozs raisins; 16 ozs sultanas; 8 ozs glace cherries; 4 ozs ground almonds; 4 ozs mixed peel; 2 ozs angelica (optional); 2 ozs glace pineapple (optional); 1-2 dehydrated bananas (optional); Zest of one lemon; Zest of one orange; 6 eggs (beaten); 12 ozs plain flour; Pinch of salt + pinch bicarb. of soda (dissolved in 2 t milk); Alcohol + milk to mix

Betty's FRUIT CAKE

Course

Sweets

Servings

Ingredients

10 ozs butter
10 ozs soft brown sugar
8 ozs currants
8 ozs raisins
16 ozs sultanas
8 ozs glace cherries
4 ozs ground almonds
4 ozs mixed peel
2 ozs angelica optional
2 ozs glace pineapple optional
1-2 dehydrated bananas optional
Zest of one lemon
Zest of one orange
6 eggs beaten
12 ozs plain flour
Pinch of salt + pinch bicarb. of soda dissolved in 2 t milk
Alcohol + milk to mix

Instructions

Mix everything together to form a semi-soft mix
Double line a 9” baking tin. Wrap exterior of tin with folded newspaper
Spoon mixture into the prepared tin and bake at 135 degrees C for 4 hours or until probe comes out clean.

Recipe Notes

When cool wrap well in foil and feed with brandy or similar once a week until needed. Will keep for a year.