Ingredients
Method
1.Preheat oven to 150°C. Grease and line a deep 26 x 15cm loaf tin or a 20cm round cake tin.
2.Soak the fruit in the warmed liquid.
3.Beat the butter and sugar until well-creamed and fluffy. Add the eggs and golden syrup, beating thoroughly. Fold in the citrus rinds and sifted dry ingredients.
4.Stir in the soaked fruits and liquid. Mix well.
5.Scrape the mixture into the prepared tin. Place on top of folded newspaper (to keep the base from over-cooking during the long cooking time) and bake for 2-2½ hours or until a wooden skewer comes out clean. Check at 1½ hours – you may want to rotate the cake to get an even rise.
6.Allow to cool to warm before turning out on to a cake rack.
7.This cake is best eaten after a few days, when the fruit has developed its flavour.
Note
- Makes one 20cm loaf cake. – Make this cake in a large loaf tin as it is easy to slice. – If you eat fruit cake on the day it is baked, it can be crumbly. Try to leave it for at least a day, preferably a week. Wrap it in foil to keep it from going stale.
