Fruit Cake

Ingredients:

120g Fresh Orange Peel and Chinese Lime Peel cut into small strip
175g Mixed Black Current
175g Yellow Raisin
175g Sultana
Soaked above ingredient with 600ml brandy for minimum 7 days

400g Lurpak Butter
250g Brown Sugar
8 Eggs ( "A" size )
40g Blackstrap or Molasses
2 tbsp Orange Juice

Dry ingredients:
500g Plain Flour (shifted)
1/2 tbsp Baking Powder
1 tsp Salt
1/2 tsp Nutmeg Powder
1/2 tsp Cinnamon Powder
1/2 tsp Mixed Spice

75g Toasted Chopped Almonds
75g Toasted Chopped Cashew Nuts
400g Mixed Dried Fruits ( Longan, Cranberry, Apricot, Persimmon, Pear)


Method:

1)  Greased and line a 8.5" x 5.5" retangular and a 10" x 10" square baking tray.
2)  Preheat avon at 154.4 degree celsius with a tray of water.
3)  Beat butter with sugar till light and fluffy.
4)  Add-in egg one at a time for well mixing.
5)  Then blackstrap and orange juice.
6)  Fold-in all the dry ingredients. Lastly, add-in chopped nuts and dried mix fruits,
     soaked igredients and mix well.
7)  Steam bake at 154.4 degree celsius for 1 hour.
8)  Cover the cake with aluminum foil and bake at 140.5 celsius another 3 hours.
9)  Brush the cake with remaining brandy when cake is cool.
10) Cut the cake and wrap it with parchment paper then cling wrap.
      Keep in the fridge for a month before serving.

Yield :