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Boiled fruit cake

INGREDIENTS
250g butter
1kg mixed dried fruit
200g glace cherries
4 tbsp brown sugar
1 cup milk
1 tsp bicarbonate soda
4 eggs
1 cup plain flour
1 cup self-raising flour
1/3 cup brandy
200g walnuts, chopped

PREPARATION
1. In a large pot melt the butter on a low heat and add the mixed fruit, cherries, brown sugar and milk. Bring to the boil and add the bicarbonate soda. Simmer on low until the fruit is plump and juicy (about 5 minutes). Set aside to cool.

2. Preheat oven to 180°C. Take a round springform cake tin and grease with butter. Line with 3 layers of brown paper. Extend the paper above the lip by about 4cm.

3. In a mixing bowl beat the eggs and add in the flour and brandy. Pour the mixed fruit and walnuts into the bowl and mix until fully combined.

4. Pour into the cake tin and bake for 2 hours. At the 40 minute mark check the top of the cake. If it is lightly browned, cover it with a 4 layer disk of tin foil to protect the top from burning.

5. Check with a skewer at the 1 hour 30 min mark. If the skewer comes out clean remove from oven. If not, return to the oven for 10 minutes more and check again.

6. Pour half a cup of brandy over the top of the hot cake and replace the foil disk. Wrap the cake in about 15 layers of newspapers and secure for 24 hours. Wrap in foil to keep.

NOTES
This is my mum's recipe and I have made it for quite a few years. It is easy as fruit cakes go and is my favourite fruit cake.
If you follow the wrapping instructions it will be a very moist cake.

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