Rich Christmas Fruitcake

Directions

1. 1
   Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
2. 2
   Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
3. 3
   Weigh and measure ingredients.
4. 4
   Sift flour salt and spices.
5. 5
   Cream butter and sugar.
6. 6
   Gradually add the eggs to the creamed mixture.
7. 7
   Mix well.
8. 8
   It may look a bit curdled at this stage, but that's OK.
9. 9
   Add the fruit, nuts, then the flour and liquid.
10. 10
    Stir gently and thoroughly. I do this with my (clean) hands.
11. 11
    Place in the prepared tin, hollowing out the centre a little to allow for rising.
12. 12
    You can decorate the top with blanched whole almonds now if you wish.
13. 13
    Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
14. 14
    When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
15. 15
    This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.