Christmas Fruitcake (Eggless)

Name: Christmas Fruitcake (Eggless)
Ingredients: 1 cup light brown sugar; 1 cup fresh seedless raisin; 1 cup fresh golden raisin, also known as sultanas; 1 cup fresh plump currants; 1 cup dried mixed fruit, peel preserved; 2 ounces pitted dates, chopped; 1 tablespoon lemon juice; 1 lemon, zest of, only, grated; 1 orange, zest of, only, grated; 1 1/3 cups boiling water; 1/2 lb butter, real, soft, in chunks; 2 teaspoons baking soda; 2 teaspoons vanilla; 2 teaspoons cinnamon, ground; 2 teaspoons allspice, ground; 2 teaspoons nutmeg, ground; 1 teaspoon baking powder; 3 cups self-rising flour; 2 teaspoons salt; 5 tablespoons cooking oil, generous; 1/2 cup brandy or 1/2 cup Bourbon; 2 preserved figs, in syrup, drained, roughly chopped; 1 cup maraschino cherries or 1 cup glace cherries, whole; 5 ounces pecans, roughly chopped; 1/2 cup brandy or 1/2 cup Bourbon, extra

25 ingredients

14 steps

Ingredients

1 cup light brown sugar
1 cup fresh seedless raisin
1 cup fresh golden raisin, also known as sultanas
1 cup fresh plump currants
1 cup dried mixed fruit, peel preserved
2 ounces pitted dates, chopped
1 tablespoon lemon juice
1 lemon, zest of, only, grated
1 orange, zest of, only, grated
1 1/3 cups boiling water
1/2 lb butter, real, soft, in chunks
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons cinnamon, ground
2 teaspoons allspice, ground
2 teaspoons nutmeg, ground
1 teaspoon baking powder
3 cups self-rising flour
2 teaspoons salt
5 tablespoons cooking oil, generous
1/2 cup brandy or 1/2 cup Bourbon
2 preserved figs, in syrup, drained, roughly chopped
1 cup maraschino cherries or 1 cup glace cherries, whole
5 ounces pecans, roughly chopped
1/2 cup brandy or 1/2 cup Bourbon, extra

Directions

1

Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
2

In a large pot mix the first 10 ingredients up to and including the boiling water.
3

Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
4

Remove from heat and cool somewhat.
5

Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
6

When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
7

Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon).
8

When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
9

Spoon the batter into the prepared tin, and smooth the top.
10

Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
11

At the same time lay a double thickness of foil over the cake to prevent scorching.
12

Test with a skewer before removing!
13

Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
14

When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.