Quick Fruit Cake
|Mixed dried fruit||2 Pound (1 Kilograms)|
|Dates||1⁄2 Pound, chopped (250 Grams)|
|Butter||4 Ounce (125 Grams)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Self raising flour||1 Cup (16 tbs)|
|Plain flour||1 Cup (16 tbs)|
|Glace cherries||4 (For Decoration)|
|Blanched almonds||3 (For Decoration)|
1. Combine mixed fruit, dates, butter, sugar, cinnamon and water in a large saucepan. Stir over heat until butter has melted. Bring to the boil, reduce heat, cook for 3 minutes, cool to room temperature.
2. Stir in brandy and eggs, mix well. Add sifted flours, stir until combined.
3. Spread 1/3 of the mixture into a greased and lined 7 x 25 cm / 2 3/4 x 10 in bar pan. Bake in slow oven for 1 hour or until cooked through. Turn out, wrap in a clean tea-towel to cool. Repeat with remaining mixture to make 3 cakes. Decorate with cherries and almonds.