EASY FRUIT CAKE
- Boil the following together for 20 minutes:
- 3 cups cake fruit mix (add additional cherries if preferred)
- 1½ cups water
- 125 g butter
- 1 cup sugar
- Add the following to the fruitmix:
- 1 teaspoon bicarbonate of soda
- 1 tablespoon coffee
Stir through and leave to stand overnight.
- The next day add:
- 2 cups (full) self-raising flour
Mix well. Spoon into a prepared 23 cm pan. (lined with baking paper)
Bake at 180 ºC for 1 hour or for ± 30 minutes if baked in the muffin pans.
Drizzle with sherry while it is still hot.
Let it cool completely and wrap in foil or cling wrap.
Drizzle with sherry for 3 more weeks.
Decorate with cherries and pecan nuts – use melted apricot jam to glaze.
Photo’s and recipe: Zelda Ellis
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