Ingredients:

1 3/4 cups plain / all-purpose flour

3 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 cup (113g or 1 stick ) butter, softened

1/2 cup soft brown sugar

1 tablespoon dark jam (optional)

2 teaspoon vanilla essence

2 eggs

1 cup fruit mix, pre-soaked overnight or at least an hour before use

Pre-soaking the fruit mix:

• Place contents of a box of fruit mix into a container with a tight lid.
• Cut & squeeze one (1) orange.
• Pour the freshly squeezed orange juice into the fruit mix.
• Toss the fruit mix.
• Repeat tossing (just shake the container with the lid closed) every now and again so the fruits absorb the juice.
• Leave overnight.

Method:

• Preheat oven to 175ºC (350ºF). Grease two 8″ loaf pans. You can line the loaf pans with parchment paper if desired.
• Sieve the dry ingredients (flour, baking powder & soda) together. You can do this over a bowl or in a plastic bag
• Place the softened butter & brown sugar in a mixing bowl. Beat together till light & creamy.
• Add eggs, one at a time to the butter mix, beating after each addition.
• Add the vanilla essence & jam, if using.
• Now to add the flour & fruit mix, using slow speed or the ‘STIR’ speed of your mixer.
• Alternate between the flour & fruit mix being added in portions into the butter mix. This helps to even out the fruit in the batter.
• Pour half of the batter into each loaf pan.
• Bake for 40-60 minutes till cooked. Test if done with a skewer poked into the middle of the cake. If it comes out clean, it is cooked. If not, bake until done.
• Cool on baking rack.

Tips:

• Fruit cake keeps well for at least a week in the fridge. Cover with aluminium foil before placing in the fridge if not consuming within the next few days.
• To give it a kick or keep it moist for longer, pour about 3 tablespoonsful of brandy or whiskey or a liquer over the top of the cake. Do this every few days.
• Or you can make this into a Christmas Fruit Cake (cupcake) for some holiday cheer.