Dark Fruit Cake

Ingredients

375g Raisins
250g Stoned Prunes, chopped
185g Candied Peel
185g Dried Figs, chopped
250g Sultanas
155g Currants
155g Slivered Almonds
1 Tablespoon Shredded Orange Peel
1 Apple, Peeled, cored and grated
1/4 Cup Red Wine
315g Sifted Plain Flour
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
220g Butter
250g CSR Brown Sugar
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Mace
1/2 Teaspoon Ground Allspice
5 Eggs
1 1/2 Teaspoons Vanilla
1 Cup Brandy
Slivered Almonds

Method

1 : In a large bowl combine dried fruits, almonds, orange peel and apple. Pour red wine over and set aside.
2 : Sift together flour, baking powder and salt; mix half the flour mixture with the fruit mixture.
3 : Cream together butter, CSR Brown Sugarand spices until light. Add eggs, one at a time; beat well after each.
4 : Mix in remaining flour mixture and vanilla; pour over fruits. Mix well.
5 : Turn batter into greased, paper lined 20 x 20 x 8cm square cake tin. If desired, sprinkle top of cake with slivered
almonds.
6 : Bake in preheated 150oC oven for 1 1/2 hours and then lower temperature to 140oC for a further 2 to 2 1/2 hours.
Leave cake to cool in tin on wire rack. Pour half the brandy over the surface of cake while still hot.
7 : When completely cool, remove from tin; peel off paper lining and wrap cake in greaseproof paper. Place in airtight
container and store in cool position. After one week sprinkle surface of cake with 1/4 cup brandy. Repeat one week later; then seal and store for 2 weeks before eating.