Updated: Feb 2
Our most fervent wish for all menbers of our community is a safe, peaceful and blessed holiday period. May prosperity and joy find and remain with you in 2021.
xxx Julie & Derek
Christmas Fruit Cake
No Eggs, No Sugar, Super Delish!
200gms butter - cut into pieces
1 tin highlander sweetened condensed milk
1 kg fruit mix or currants
1 cup water +2 tbs
Juice of 1 small lemon or orange
3 cups of plain flour
1 tsp of each cinnamon and mixed spice and baking soda
1 tsp vanilla essence
1/2 cup + 1/4 cup sherry or brandy
1 cup whole almonds
LIne a 20cm square (inside measurement) and 8 cm high tin with 4 layers of baking paper. Surround the outer sides of the tin with strips of tightly packed newspaper to limit any potential burning.
The night before baking create your wet mixture.
In a large pot combine the butter, 1C water, sweetened Condensed Milk and Fruit Mix. Gently heat to boiling and keep there for 3 minutes. Mix well, cover and leave overnight to cool.
The next day Preheat oven to 160 ° Celcius
Add vanilla essence, almonds, lemon juice and 1/2C of Sherry.
In another bowl, sift together Flour, Baking Soda, Cinnamon, Mixed Spice.
Combine with the Wet Mixture and mix gently. If it seems a little dry, add a dash more sherry.
Spoon into your lined tin and flatten the mixture with wet hands.
Pour 1 -2 Tbs of water on top of the cake.
Put a layer of folded brown paper over the mixture (but not touching it).
Bake 3 - 4 hours or until firm to touch at 160°C
Remove from the oven and immediately pour over 1/4 Cup of Sherry or Brandy. The alcohol will evaporate, add flavour and keeping quality.
Cool completely in the tin.