Linda's Aussie Christmas Fruitcake

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 1/3 cup prune, pitted and halved
• 1 1/2 cups sultanas (250g)
• 1 1/2 cups currants (250g)
• 1/2 cup sweet sherry
• 1/2 cup brandy
• 125 g butter
• 1/2 cup brown sugar
• 3 eggs
• 1 tablespoon instant coffee
• 1/4 cup hot water
• 1/4 cup plum jam
• 1 cup plain flour
• 3/4 cup self-raising flour
• 1 tablespoon cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups glace cherries
• 1 1/2 cups dates, halved
• 1 cup mixed peel
• 2 cups walnut pieces

Recipe

• 1 combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
• 2 grease a deep 23cm round cake pan, line with 3 layers of paper.
• 3 cream butter and sugar in small bowl with electric mixer until combined.
• 4 add eggs quickly, one at a time, beat only until combined between each addition.
• 5 transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
• 6 drain prune mixture (reserve liquid).
• 7 add prune mixture, cherries, dates, peel and nuts to cake mixture.
• 8 spread cake mixture into prepared pan.
• 9 bake in slow oven (150c / 300f) for about 2 hours.
• 10 brush reserved liquid over hot cake.
• 11 cool in pan.
• 12 ice with royal icing (the packet kind is find) if you wish.