This recipe is from a very talented and experienced cook. This cake in various sizes has been used for numerous weddings and special occasions. Thank you, Lorraine.
INGREDIENTS
750g sultanas 225g raisins
115g currants 115g glace cherries
115g mixed peel ½ cup rum, brandy or sherry
225g butter 1⅓ brown sugar, firmly packed
1 tsp grated orange rind 1 tsp grated lemon rind
4 eggs 2 tblsp marmalade
2½ cups plain flour 1 tsp mixed spice
¼ tsp cinnamon ¼ tsp nutmeg
Pinch salt 1 quantity almond paste required
1 quantity fondant required
Cakes should always be made well ahead of the time you intend to decorate them – 3 to 4 weeks is ideal. Store wrapped in aluminium foil, or in an airtight container until needed. This gives the cake time to mature, it has a better flavour and will slice well.
METHOD
Chop all fruit the same size as a sultana, place in large basin, add rum, brandy or sherry, cover, stand a few hours or overnight.
Cream butter until soft, add brown sugar, beat until just combined. Add orange and lemon rind. Add eggs one at a time, beating well after each addition; add marmalade.
Place creamed mixture into large basin, add fruit mixture and sifted dry ingredients alternately, mix thoroughly.
Place mixture into prepared tin (either 23cm round tin or 20cm square tin), bake in 150°C oven (fan forced 130°C) for 3-3½ hours.