Everyone has the best fruitcake recipe ever, but this one is really it. It is very dark and quite heavy.
250 grams butter
250 grams brown sugar
1 tablespoon treacle
½ cup self raising flour
250 grams plain flour
1 pinch salt
1 dessertspoon cinnamon
1 dessertspoon mixed spice
½ teaspoon nutmeg
500 grams sultanas
250 grams raisins
250 grams currants
250 grams chopped glace cherries, cut into fours
250 grams almond slivers
250 grams mixed peel
½ cup brandy plus ½ to one cup to be poured into cake when cooked
Cream butter, sugar, and treacle. Add eggs one at a time beating well. Add sifted dry ingredients and the fruit alternately in about six lots. Add the ½ cup brandy last.
Line a 9 inch square tin with one layer of brown paper and two layers of white buttered paper.
Preheat oven for 20 minutes at 220C
Bake for 4 hours at 135C on second lowest shelf.
When cake comes out of oven prick top and pour in ½ cup brandy.
When cake is cold leave paper on and store in tin for 2 to 3 weeks before using.
Before icing, pour in another ½ cup brandy.
Note: whilst cooking, cover cake with brown paper after 2 – 3 hours.