Fruitcake With Sherry

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 20
• 225 g butter
• 225 g sugar
• 1 cup water
• 400 g sultanas
• 400 g mixed dried fruit
• 1 teaspoon baking soda
• 1 teaspoon mixed spice
• 2 eggs, beaten
• 1 teaspoon vanilla essence
• 1 teaspoon almond essence
• 1 teaspoon lemon essence
• 2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
• 2 cups flour
• 1 teaspoon baking powder

Recipe

• 1 bring first 7 ingredients to boil and boil for 3 minutes.
• 2 let cool or can be left till next day.
• 3 add 2 beaten eggs, the essences, sherry, flour and baking powder.
• 4 stir till combined and pour into a prepared 20cm cake tin.
• 5 bake at 140 degrees centigrade for 2 1/2 to 3 hours.
• 6 remove from tin and store in cake container for at least 3 days before cutting. it gets more moist the longer it is left.