Recipe By: Caity in Australia
This recipe makes a very moist, almost soggy, pudding-y kind of fruitcake. They’re supposed to keep well but I have no empirical evidence- DH can polish one off these off over two days.
2 cups raisins
2 cups sultanas
1 cup currants (OR throw in 1 kg of mixed dried fruit instead of the first three)
300 g unsalted butter
2 short cups raw sugar
2 teaspoons bicarb soda
2 cups water (or as much grog or grog/water mix – I to use i cup Stone’s
Green Ginger Wine and I water)
2 teaspoons nutmeg
2 teaspoons cinnamon
dash powdered cloves
4 well beaten eggs
2 cups wholemeal plain flour
Put dried fruits, butter, sugar, water and bicarb in a BIG saucepan; boil about 5 minutes, stirring well until sugar has dissolved. (bicarb will fizz tremendously, keep an eye on this!). Set aside to cool for an hour or so.
Add spices and eggs, folding gently through the mix. Gradually fold in flour. Mix will be quite fluid.
Pour into big square tin which has been greased, lined, and outside wrapped in brown paper to stand up a coupla inches above the edge of the tin. Bake for around 90 minutes at 170 C. (Sometimes it can brown too quickly which is why the brown paper is necessary.) Cake is done when skewer comes out clean – bake it longer and it will be a little chewier and less moist – we like it soggy.