Walnut Fruitcake

    Walnut Fruitcake

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    This Christmas fruitcake is a little different because it stays away from the citrus fruits and adds apple jam and brandy. The dough has to wait overnight before baking.

    Serves: 30 

    • 1 cup dried currants
    • 2 cups raisins
    • 30g small gum drops (no licorice ones)
    • 1 cup glace cherries
    • 2 cups pitted dates, halved
    • 1 1/4 cups chopped walnuts
    • 1 cup apple jam
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 2 teaspoons ground allspice
    • 1/4 cup brandy
    • 310g butter
    • 3 cups white sugar
    • 7 eggs
    • 1 teaspoon vanilla essence
    • 5 cups plain flour
    • 1 teaspoon bicarb soda

    Preparation:25min  ›  Cook:3hours  ›  Extra time:8hours resting  ›  Ready in:11hours25min 

    1. Pour boiling water over raisins and currants to cover. Let soak for 5 minutes then drain. In a very large bowl combine currants, raisins, gum drops, glace cherries, pitted dates, walnuts, jam, spices, and brandy. Stir to blend. Cover and let stand overnight.
    2. Preheat oven to 140 degrees C. Grease three loaf tins.
    3. Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
    4. Sift the flour and bicarb soda together.
    5. Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf tins.
    6. Bake for 2-1/4 to 3 hours or until a skewer inserted in the centre of the loaves comes out clean.

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