Fruitcake loaf

Makes 1 loaf

Preparation time: about 30 min

Baking time: about 50 min

• 100 g preserved ginger in syrup, chopped

• 100 g red glacé cherries, chopped

• 100 g fruitcake mix

• 50 g chopped glacé citrus peel

• 80 ml (1∕3c) brandy

• 125 g butter

• 125 ml (½ c) caster sugar

• 2 eggs

• 310 ml (1¼ c) flour

• 5 ml (1 t) baking powder

• 45 ml (3 T) extra brandy

• icing sugar for dusting

Preheat the oven to 150 °C. Line a greased cake tin (8 x 26 cm) with baking paper.

1 Mix the ginger and syrup, cherries, fruitcake mix, citrus peel and 80 ml brandy and leave for 15 minutes.

2 In a separate bowl cream the butter and caster sugar. Add the eggs one at a time and mix. Add the flour, baking powder and fruitcake mixture.

3 Mix well and turn the batter into the prepared tin.

4 Bake for about 50 minutes or until a skewer inserted in the middle comes out clean.

5 Brush the top with the extra brandy and leave to cool in the tin for 15 minutes. Turn onto a serving plate, slice and dust with a little icing sugar.

Tip: To store, sprinkle brandy over the fruitcake and cover securely with foil, then wrap in clingfilm.

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