Fitzroy Christ­mas cake

Australian Women’s Weekly NZ - - CONTENTS -

1kg mixed fruit (sul­tanas, cur­rants, dried peel) 300ml dry gin­ger ale 1 tea­spoon rum essence (I just use brandy) 125g but­ter 250g su­gar 2 dessert­spoons golden syrup 4 eggs 375g flour 1 tea­spoon bak­ing pow­der 1 tea­spoon mixed spice

1 Soak fruit with gin­ger ale and essence overnight.

2 In the morn­ing cream but­ter and su­gar. Stir in the golden syrup and add the eggs one at a time, beat­ing well. Add dry in­gre­di­ents and fi­nally the soaked fruit with any liq­uid left be­hind.

3 Bake in a greased 20cm tin in a pre­heated 150°C oven for 2½ to 3 hours.

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