Deluxe Fruit Cake

Mum’s Christmas cake recipe

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Step 1

Layer 8" square cake pan with 4 layers of baking paper - on bottom and sides and have 2 layers of paper to place on top of cake for the first few hours of cooking to prevent overbrowning the top and improve moistness of the cake. Cream butter and sugar, add eggs one at a time and beat well. Add golden syrup, parisienne essence and glycerine. Stir in sifted dry ingredients and then add fruit (soaked in brandy overnight). Bake at 140o (130 fan forced) on bottom shelf of oven 4-5 hours. When cooked sprinkle with 1 tbsp brandy, cover with greaseproof paper and wrap tin in newspaper while still hot.