Fruitcake With Sherry

Name: Fruitcake With Sherry
Ingredients: 225 g butter; 225 g sugar; 1 cup water; 400 g sultanas; 400 g mixed dried fruit; 1 teaspoon baking soda; 1 teaspoon mixed spice; 2 eggs, beaten; 1 teaspoon vanilla essence; 1 teaspoon almond essence; 1 teaspoon lemon essence; 2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste; 2 cups flour; 1 teaspoon baking powder

14 ingredients

6 steps

Ingredients

225 g butter
225 g sugar
1 cup water
400 g sultanas
400 g mixed dried fruit
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
1 teaspoon vanilla essence
1 teaspoon almond essence
1 teaspoon lemon essence
2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
2 cups flour
1 teaspoon baking powder

Directions

1

Bring first 7 ingredients to boil and boil for 3 minutes.
2

Let cool or can be left till next day.
3

Add 2 beaten eggs, the essences, sherry, flour and baking powder.
4

Stir till combined and pour into a prepared 20cm cake tin.
5

Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
6

Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.