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Member recipe

As you like it fruit cake

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Serves 10

this is a wonderful and easy fruit cake that has as many variations-especially if like me you find it hard to stick to a recipe! This is my nans recipe and we are Welsh-but there is no choice to give this a welsh cuisine label below so have picked english!

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  • 1 cup golden raisins
  • 1 cup currants
  • 1/2 cup sun dried cranberries
  • 1/2 cup sun dried blueberries
  • 1/2 cup sun dried cherries
  • 1/2 cup dried apricots, chopped
  • [so the as u like part here is that you need 4 cups total of dried fruit so play with flavours!]
  • Zest of one lemon, chopped coarsely
  • Zest of one orange, chopped coarsely
  • 1/4 cup candied ginger, chopped-if not fussed on ginger substitute with glace cherries etc
  • 1 cup gold rum [coconut] quantro [if more cranberries used] brandy, southern comfort etc
  • 1 cup sugar
  • 5 ounces unsalted butter (1 1/4 sticks)
  • 1 cup unsweetened apple juice /orange juice/ mixed juice again to your liking.
  • 4 whole cloves, ground
  • 6 allspice berries, ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 to 1/2 cup walnut or pecans, broken
  • spirit used for "feeding"


    1. Soak all fruit over night in spirit of your choice-cut fruit to small pieces first. If you dont have this time or forgot, simply place fruit/spirit in bowl, cover and microwave for 5 mins-leave to cool a bit to so the fruit can soak up all that lovely booze!
    2. The place in non reactive pan with butter, sugar, fruit juice and spices. Bring to boil, turn down heat and simmer gently for 5-10 mins. Take off heat and allow to cool for at least 15 mins before next step.
    3. Heat stove to 325degrees. Combine dry ingregients, nuts, add cooled fruit mix and the 2 eggs-work quickly here and spoon into lined 10" loaf pan, or if you wish you could make muffin/mini muffins-of course cooking time would differ from the loaf.
    4. Bake for 1 hr or until toothpick stuck into middle comes out clean-if not keep in oven and check after 10 until toothpick comes out clean.
    5. Cool in pan before turning out. When completely cool turn over and gently prick base with fork, then use approx 1-2 dessert spoon of choosen spirit to "feed" the cake. Wrap in grease proof paper and then foil. Feeding can occur weekly until use-depends on how much you like a boozy cake. The flavours combine wonderfully over at least 2 wks. The cake also freezes well cut into slices so you always have something at hand!

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