Rich Fruit Cake

INGREDIENTS

Raisins              - 1 lb

Sultanas            - ¾ lb

Currents           - 1 lb

Preserved ginger  -1/4 lb

Mixed peel       - ½ lb

Cherries           - ¼ lb

Dates               - ¼ lb

Butter               - 1lb

Plain flour         - 1lb

Sugar               - ½ lb

Eggs                 - 12

Powdered cinnamon     - 2 tsp

Golden syrup                - 4-5 dsp

Grape Juice or dark wine – ¼ cup

Brandy             - 2 tbls

METHOD

Wash and dry fruits. Chop a little and dredge with some flour before using. Flour to be taken from amount specified for cake.

Cream butter and sugar. Separate yolks and whites. Beat yolk till light and add to butter mixture and cream well. Then add golden syrup and cinnamon. Beat egg whites until stiff and add to mixture. Then add flour, grape juice and fruits, a little at a time mixing well. Last of all add brandy.

Bake in tins which have been lined with double layer of grease proof paper (paper must be greased) at 325º F. After 1 hour reduce heat a little. Baking time depends on the size of tins used. Big tins take about 2 ½ to 3 hrs.