Aunty Bet's Xmas cake

Ingredients

500g Sultanas

375g Raisins chopped

250g Currents

250g glase Cherries halved or quartered

1 tablespoon Orange and Lemon rind each

1 cup Brandy, Rum or Sherry

250g Unsalted butter

230g dark brown sugar

2 tablespoons apricot jam

2 tablespoons treacle or golden syrup

4 eggs

350g plain flour

1 teaspoon ground ginger

1 teaspoon mixed spice

1 teaspoon ground cinnamon

Method

1. Wash and dry the fruit. Soak the fruit in a bowl with the spirits overnight.
2. Pre-heat the oven to 150 degrees and lightly grease and line a deep 22cm cake tin
3. Beat the butter and brown sugar in a large bowl with electric beaters until pale. Beat in the jam and treacle or syrup. Beat in the eggs one at a time.

From Cookies Crumbles Recipes

4. Stir in the fruit, rinds, sifted four and spices until combined.

From Cookies Crumbles Recipes

5. Spoon into the greased and lined cake time and smooth the surface. Tap the tin to remove any air bubbles.

From Cookies Crumbles Recipes

6. Bake for 3 hours, checking every 30 minutes to make sure that it is not burning. Test to see if it is cooked by inserting a wooden skewer into the centre (if it comes out clean its cooked).
7. Once cooked cool in the tin before removing. If you think it is a little dry pierce holes in the top and pour on a little more of the spirit that you have used in the cake.

From Cookies Crumbles Recipes

8. This cake can be frozen and thawed when needed or just eat it.