Christmas Fruitcake

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Ingredients

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2 cups currants
3 cups raisins
1 cup prunes
2/3 cup mixed peel
2 ¼ cups dark soft brown sugar
1tsp mixed spice
1 ¼ cups sherry
6 tbsp rum, plus more if needed
2 cups softened butter
10 eggs beaten
4 cups self-raising flour
1 tsp vanilla essence

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The Method 

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1. Wash the currants, raisins, prunes and mixed peel, then pat dry.

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2. Place in a food processor and process until finely chopped.

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3. Transfer to a large, clean jar or bowl, add 115g/4 oz of the sugar, the mixed spice, rum and sherry.

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4. Mix very well and then cover with a lid and set aside for at least 3 months - the longer it is left the better the flavor will be. 

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5. Stir the fruit mixture occasionally and keep covered, adding more alcohol if you like.

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6. Preheat the oven to 160ºC/325ºF/Gas mark.

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7.  Grease and line a 25cm/10in round cake tin with a double layer of greaseproof paper.  Sift the flour, set aside.

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9. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.

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10. Add the fruit mixture, then gradually stir in the flour and vanilla essence.

 

11. Mix well, adding 15-30ml/1-2 tbsp sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny.

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12. Spoon the mixture into the prepared tin, and bake for two hours or until skewer inserted comes out clean.

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