Rich Fruit Cake

Ingredients
3 cups sultanas
1 1/2 cups raisins, chopped
1/2 cup currants
1/2 cup mixed peel
2/3 cup glace cherries, quartered
2 tablespoons marmalade
1/2 cup dark run or brandy
250g butter
1 tsp grated orange rind
1 tsp grated lemon rind
1 cup brown sugar, firmly packed
4 eggs
2 cups plain flour
2 tsp mixed spice
2 tablespoons dark rum or brandy extra

Method
Line deep 23cm round or deep 19cm square cake pan with 2 layers of baking
paper. Bring paper 5cm above edge of pan.

Combine fruit, marmalade and rum in large bowl; mix well, stand overnight.

Beat butter and rinds in small bowl with electric mixer until just smooth;
add sugar, beat until combined. Add eggs one at a time, beating only until
ingredients are combined between additions. Stir creamed mixture into
fruit mixture. Mix in sifted dry ingredients. Spread mixture into prepared
pan, bake in slow over 3 to 3 1/2 hours. Brush top with extra rum, cover
pan with foil, cool in pan overnight

Blacker, M. 1995. Sweet Old-Fashioned Favourites. Australia: ACP
Publishing Pty, Ltd.

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