Tank Cooks Christmas Fruit Cake

Happy Holidays 

Recipe sent by Terry Hart 

Send recipes to NJTank99@gmail.com 

Ingredients 

• 3/4 cup unsalted butter, chopped 
• 1 cup light brown muscovado sugar 
• 2 2/3 cups mixed dried fruit 
• 1 cup glacé cherries, roughly chopped 
• 1 cup dried cranberries 
• zest and juice of 1 orange
•  zest of 1 lemon 
• 1/2 cup cherry brandy 
• 1/2 cup ground almonds, coarsely ground – not the type that is like flour 
• 3 large eggs lightly whisked 
• 1 2/3 cup plain (all-purpose) flour 
• ½ tsp baking powder 
• 1 tsp ground mixed spice 
• 1 tsp ground cinnamon 
• ¼ tsp ground allspice 

Directions:

1. Take a lare saucepan and add the butter, sugar, dried mixed fruit, glacé cherries, cranberries, orange & lemon zest, and juice, and all ut 4 tbsp of the chery brandy, 3/4 cup unsalted butter, 1 packed cup light brown muscavado sugar, 2 2/3 cups mixed dried fruit,1 cup glacé cherries,1 cup dried cranberries, zest and juice of 1 orange, zest of 1 lemon,1/2 cup cherry brandy. 
2.  Heat over medium until the mixture comes to a gentle bubble, then turn down the heat and simmer for 10 minutes, stirring occasionally. 
3. Remove the pan from the heat and leave to cool for 30 minutes. 
4. Preheat the oven to 300F 
5. Add the ground almonds into the slightly cooled fruit mixture and mix, then stir in the egg and 1/2 cup ground almonds. 
6. Add the flour, baking powder, and spices, and fold until just combined. 
7. Spoon the mixture into the tin and smooth flat with the back of a spoon. 
8. Bake for 45 minutes, then turn down the heat to 140C/275F (fan) and cook for a further 1-1+1/2 hours, until the cake is dark brown on top and an inserted skewer comes out clean (note: if you're using a gas oven, the cake may take 15-30 minutes longer to cook). Cover the cake with foil if it starts to darken too much. 
9. Take it out of the oven, and whilst it's still hot, use a skewer to make about 10-12 holes all over the cake. 
10.  Pour the 4 tbsp cherry brandy all over the top of the cake. 
11.  Leave the cake to cool in the tin. Then remove it, wrap it in a double layer of baking parchment, and then in a double layer of foil. Place in an airtight container at room temperature.