A quick Christmas cake that needs to be made in October. Every week sprinkle it with a bit of brandy.
You will need:
½ cup dates, stones removed
1 cup prunes
¾ cup figs
1 cup currants
1¼ cups sultanas
1 cup dry white wine
1 cup brandy
3 cups cake flour
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup butter
4 beaten eggs
1 teaspoon vanilla essence
Add the sultanas and currants to a large mixing bowl.
Cut the dates, prunes and figs into small pieces. Add the cut fruit to the sultanas and currants.
Stir the wine and brandy into the raisin mixture and set aside for approximately two days. Stir well twice a day. Cover the bowl with a dishcloth.
Preheat the oven to 150ºC.
Line a cake tin with baking paper and spray with Spray and Cook.
Place the cake tin in a water bed.
Sift together the dry ingredients.
Cream the butter and sugar together in an electric mixer until light and spongy. Add the eggs and vanilla essence.
Combine the dry and wet ingredients in a mixing bowl.
Add the fermented fruit carefully to the batter and stir through gently.
Pour the batter into the baking tin and bake in the oven for approximately 45 minutes to one hour.
Test the fruitcake after 45 minutes with a tooth pick. If it comes out clean, the cake is done. Set it aside to cool down before removing it from the tin.
6 cups icing sugar
1½ teaspoons glycerine
2 teaspoons lemon juice
Beat the egg-whites in a mixing bowl with a fork. Beat in small amounts of the icing sugar with a wooden spoon. Add enough icing sugar to obtain a stiff meringue.
Add the glycerine and lemon juice and beat well.
Set aside for 30 minutes. Stir through well and start icing.