minutes to cook fruit
||about 10 minutes
||3 1/2 to 4
||about 1 cup of frosting
1+1/2 lb (675g) Mixed Dried Fruit
(make sure your mix has some dried cherries)
2/3 Cup (~100g) Prunes, chopped
2/3 Cup (~100g) Dried Mango or papaya pieces, chopped
(if you cannot find these use more mixed fruit)
1/2 Cup (1dL) Candied cherries, quartered
3 Tbsp Brandy
3 Tbsp Port
3 Tbsp Rum
4 Tbsp Cherry Brandy
1 Tbsp Apple pie spice
1/2 tsp Salt
2 tsp Real Vanilla extract
2 1/4 Cup (315g) Self-Rising Flour
1 1/2 Cup (300g) Raw Sugar
1 Cup (225g) Butter, softened (generous cup)
4 Tbsp Water
~1/4 Cup (60ml) Brandy or Rum
1/4 Cup (60g) Butter
~2-3 Cup (~225g) Confectioners' Sugar
an electric mixer, combine the above ingredients until the desired consistency is reached.
List (both recipes):
Apple pie spice
Real Vanilla extract
1+1/2 lb(675g) Mixed Dried Fruit
sure your mix has some dried cherries)
Dried Mango or papaya pieces
Candied cherries - quartered
1 Combine the mixed
fruit, prunes, mango or papaya pieces and candied cherries in a sauce pan. Add the brandy,
rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 T water.
Bring to a boil then simmer for 15 minutes. Set the fruit mixture aside to cool.
|2 Preheat the oven to 275
(130C). Grease and line (with parchment) a 9 inch round cake pan.
|3 Sift the flour into a
mixing bowl. Add the raw sugar, softened butter and eggs. Mix thoroughly until well
Gradually fold in the macerated fruit mixture. Pour the mixture into the prepared pan. Do
not level the surface.
|4 Bake for 3 1/2 to 4
hours until cooked through. Place a sheet of wax paper over the cake after about 3 hours,
if it appears to be browning too quickly.
|5 Leave the cake to cool
in the pan for 45 minutes, then transfer it to a wire rack to cool completely. Wrap in
plastic wrap and store in an airtight pan. The cake will keep for up to 1 month.