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Christmas fruit cake.
I added a few extras, for my bit of flare, some of you would say, why would you dare.
With tea towel under the lid and 7 hours of cooking,
It was finally ready, and my family came looking.
The glorious cake sitting for all to see, I couldn’t believe that this cake, was made by me.
It’s now that time of night, when I should be getting dinner, but I don’t care, cause my 11 ingredient fruit cake is an absolute winner.
Ingredients:
1 kg mixed fruit
1/2 cup of chopped glacé cherries plus extra for decoration
1/4 cup chopped dates
250 ml brandy
500 ml apricot nectar
1 tspn nutmeg
1 tspn cinnamon
1/2 tspn ginger
2 tspn mixed spice
3 cups SR. flour
Almonds for decoration
Directions:
Add Brandy and apricot nectar to fruit and leave for 36 hours covered in fridge.
Mix in spices and flour until well combined.
Pour into square cake tin lined with 2 layers of baking paper.
Decorated the top with extra glacé cherries and almonds.
Put cake tin into slow cooker (I raised the cake tin off the bottom with alfoil balls) and add 1 cup of water into the bottom of the sc.
Tea towel under lid, cooked on low for 4 hours then high for 3 hours.
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