RUM & RAISIN BOILED FRUITCAKE

SERVES 12 / PREPARATION & BAKING: 90 MINUTES

330ml chopped raisins

180ml sultanas

185g butter, cubed

180ml ( ³⁄4c) firmly packed brown sugar 80ml ( c) raspberry jam

125ml (½c) rum

60ml ( ¼ c) water 2 extra-large eggs, lightly beaten

250ml ( 1c) self-raising flour, sifted

180ml ( ³⁄4c) plain flour, sifted fondant with added

green food colouring to decorate

Preheat the oven to 160°C.

1 Grease a 20cmdeep round cake tin and line with two layers of baking paper, extending the paper 2cm above the sides of the pan.

2 Add raisins, sultanas, butter, sugar, jam, rum and water to a saucepan. Stir over low heat until the butter has melted. 3 Simmer uncovered for 5 minutes. Transfer the mixture to a bowl and set aside to cool.

4 Gradually beat the eggs into the raisin mixture and sift in the flours. Add the mixture to the prepared pan.

5 Bake in the oven for 1¼ hours or until a testing skewer inserted into the middle comes out clean.

6 Cover the top of the cake with baking paper, wrap and set aside to cool overnight. Turn the cake out of the pan, leaving the paper intact.

7 Wrap in clingfilm and foil. Store in an airtight container in the fridge. To decorate before serving, top with fondant leaves (see tip on pg 25) and dust with icing sugar.