Rich Square Fruit Cake

High-grade flour helps prevent the fruit from sinking. Keeps for several months wrapped in foil in a cool place.

Ingredients

1 9/10 kgs	Mixed fruit, dried, glace cherries and mixed peel
¾ cup	Brandy, or sherry (Main)
1	Lemon, finely grated rind and juice
100 g	Blanched almonds, coarsely chopped
1	Orange, finely grated rind and juice
4 cups	High grade flour, (500g)
4 tsp	Mixed spice
500 g	Butter, softened
8	Eggs, well beaten
500 g	Soft brown sugar
½ cup	Marmalade, or tangy apricot jam

Directions

1. Combine dried fruit in a bowl. Drizzle liquor over fruit and stand overnight.
2. Add citrus rind and juice and almonds. Mix well.
3. Lightly grease a deep, 26cm square cake pan.
4. Line the base and sides with 2 layers of baking paper. Preheat oven to 160 degC.
5. Sift the flour and mixed spice into a bowl. Using an electric mixer, cream the butter and brown sugar until light.
6. Stir in 2 tablespoons of the flour. Add a little beaten egg and mix until well combined.
7. Continue, adding 2 tablespoons of flour and a little egg at a time.
8. Spoon into the prepared cake pan. Press down lightly and smooth the top with a wet hand.
9. The top may be garnished with blanched almonds.
10. Bake for about 3 hours, until a skewer inserted in the centre comes out clean. Cool in the pan.
11. Brush with whisky, brandy or sherry before storing in an airtight container for at least 4 weeks before cutting.
12. To remove the skins from hazelnuts, roast the nuts at 180 degC for about 10 minutes or until lightly coloured, then place in a large sieve and shake.
13. This should remove most of the skins. Rub the rest off with a clean tea towel.

Tips: Dried fruits are chock-full of fibre and a wide variety of essential nutrients including vitamins A and B6, and magnesium.

However, because the fruits have had moisture extracted, the sugar level is relatively high.

People who suffer from diabetes should eat dried fruits in moderation.