Rich Fruit Cake

Ingredients

3 1/4 cups (500g) sultanas
1 1/2 cups (250g) raisins, coarsley chopped
3/4 cup ( 125g) dried currants
2/3 cup(125g) quartered glace cherries
125g glace peaches, coarsley chopped
1/3 cup(80ml) orange juice
2 tablespoons marmalade
1/2 cup(125ml) rum
250g butter, softened
1 cup (220g) firmly packed dark brown sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
4 eggs
2 cups (300g) plain flour
2 teaspoons mixed spice
1 cup(160g) blanched whole almonds, approximately
1/4 cup(60ml) rum extra

Method

Preheat oven to 150°C/130°C fan-forced.

Line deep 19cm-square cake pan with two layers of brown paper and two layers of baking paper, extending paper 5cm above edges of pan.

Combine fruit, juice, marmalade and rum in a large bowl.

Beat butter, sugar and rinds in small bowl with electric mixer until combined. Add eggs, one at a time, beating until just combined.

Add butter mixture to fruit mixture: mix well. Mix in the sifted flour and spice. Spread mixture evenly into pan: decorate with almonds.

Bake uncovered, about 3-3 1/2 hours or until cooked when tested.

Brush top of cake with extra rum. Cover hot cake, in pan, tightly with a clean tea towel: cool overnight.

Preparation time 30 minutes ( plus cooling time) Cooking time 3 hours.