Moist Fruitcake

Directions

1. 1
   Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
2. 2
   Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
3. 3
   Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
4. 4
   Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
5. 5
   Spoon mixture into pan and drop pan onto bench to settle contents.
6. 6
   Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
7. 7
   If the cake starts to over brown on top, cover lightly with foil.
8. 8
   Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
9. 9
   When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.