Stanley's Fruit Cake
Total preparation time: Months!
Serves: 10Ingredients:
- 2 lb Loads of dried fruit soaked in a lot of alcohol for days!
- 1/2 lb Flour
- 2/3 lb Organic Butter
- Pinch of salt
- tablespoon Cinnamon/nutmeg
- 1 lb Dried Sultanas
- 1 lb Currents & blueberries
- 8 Cage free Eggs
- 2/3 lb Dark brown raw sugar
- 1 pinch Lemon/orange rind
- 1/2 lb Almonds
Steps:
- Soak all fruit for at least four days in adeep bowl in a generous amount of booze - whisky/brandy/vodka or whatever tickles your fancy! Hic hic....
Grease a large baking tin (round or square) and line with grease proof paper.
Set oven to 350oF
Separate flour into 3 bowls.
In a bowl mix 1 portion of flour with moist alcohol rich dried fruit.
Beat butter until soft and mix with rind and sugar in the 2nd flour bowl.
Add eggs one at a time and beat into butter/rind mix.
Fold in 2nd portion of flour mixed with spices into butter/rind mix.
Mix in the fruit mix and 3rd portion of flour
- Put all the mixture in tin and smooth the top off with a little water.
Bake for about 2.5 hours
After one hour turn oven down to 325oF
If top starts getting burnt cover with moist grease proof paper.
- After two hours check middle of cake with skewer.
If skewer comes out clean the cake is cooked - if not bake longer until skewer is clean when inserted into cake centre.
Allow cake to cool for about 30 minutes and turn cake out of tin onto a baking rack to cool.
- When cold wrap cake in foil and feed cake once a week with a little of your favourite tipple by inserting skewer into cake and pouring a drop of whatever into the hole.
Feed for six months or more then eat slowly and burp!
This cake promises to dispell the myth of tired dry old fruit cakes!!!!!!!!!!