Rich Fruit Cake

INGREDIENTS
250g currants
750g raisins
500g sultanas
250g dried apricots
250g glace pineapple
250g dates
250g pitted prunes
125g glace cherries
125g mixed peel
½ cup overproof rum or whiskey
½ cup brandy
500g butter
1 cup castor sugar
1 cup brown sugar
10 med eggs
4 cups plain flour
1 level tsp bicarb soda
1 level tsp ground cinnamon
½ level tsp ground nutmeg
½ cup ground almonds
1 tsp parisienne essence
125g blanched almonds chopped
2 to 3 Tbsp Cointreau

METHOD
Put currants, raisins, sultanas, cherries and peel in punch bowl.
Chop other fruit and add.
Pour over rum and brandy, mix through and leave for a few hours or overnight.
Prepare cake tins by lining with two layers of brown paper, then a layer of baking paper.
Cream butter and sugars in large mixing bowl.
Add 8 eggs one at a time.
Sift flour, soda and spices together, add almond meal.
Stir in parisienne essence and fruit.
Add 2 remaining eggs.
Mix thoroughly, may need to use two bowls for final mixing.
Bake in a slow oven at 150 C for 4 to 4 ½ hours for large cake, 3 to 3 ½ hours for smaller tins, but only 3 hours for smallest cake.
Test with skewer ½ hour before time is up.
Pour liqueur over cake when done and still in tin.
Remove when cold, taking off paper and wrapping in 2 layers of gladwrap and 1 of foil.
Leave for two weeks before cutting.
Best after 4-5 weeks.

SERVINGS
Serves 50 to 60 for anniversaries, birthdays, Christmas or weddings
Makes 1 X 25 -28cm cake or 2 X 20 -22cm cake or a 1 X 23cm cake plus a small 15cm cake for a two-tiered wedding cake

SOURCE
Mum