Brussels Fruit Cake
|Crystallized pineapple||200 Gram, finely chopped (1.25 Cup)|
|Crystallized pears||200 Gram, finely chopped (1.25 Cup)|
|Candied lemon peel||90 Gram, finely chopped (1/2 Cup)|
|Candied cherries||250 Gram, halved (1 Cup, Red And Green Colored)|
|Walnuts||225 Gram, finely chopped (2 Cup)|
|Chopped pecans||110 Gram (1 Cup)|
|Chopped almonds||110 Gram (1 Cup)|
|Chopped hazelnuts||110 Gram (1 Cup)|
|Raisins||400 Gram (2 1/3 Cup)|
|Sherry||100 Milliliter (1/2 Cup)|
|Butter||225 Gram, softened (1 Cup)|
|Sugar||450 Gram (2 1/4 Cup)|
|Grated nutmeg||1 Pinch|
|Self-rising flour||450 Gram, sifted (3 Cup)|
In a large bowl, mix pineapple, pears, candied peel, cherries, walnuts, pecans, almonds, hazelnuts, raisins and sherry.
Cover and let stand overnight.
Line two 9-1/4x5-1/4-inch (23x13-cm) loaf pans with waxed paper; grease'paper.
Preheat oven to 325°F (165°C).
In a large bowl, cream butter, sugar, salt and nutmeg until pale and fluffy.
Beat in eggs one at a time.
Fold in flour.
Stir in fruit and nut mixture.
Turn batter into prepared pans.
Bake 2 to 2-1/4 hours or until a skewer inserted in center comes out clean.
Cool cakes in pans.
Turn out cooled cakes; remove waxed paper.
Moisten 2 pieces of cheesecloth with sherry; use to wrap cakes.
Wrap in foil; refrigerate 4 weeks.
Every week, moisten cheesecloth with more sherry.
Decorate cakes with additional crystallized and candied fruit before serving.