Traditional Fruit Cake
Forget slaving in the kitchen because this recipe can be done on the barbie, including the brandy butter icing.
Preparation time 40 mins + the standing time
Cooking time 2½ hours
Makes 1 cake
1.7kg dried mixed fruit
1 cup brandy
1 orange, juiced and rind finely grated
250g butter, softened
1 cup firmly packed dark brown sugar
3 tsp vanilla extract
½ cup plum jam
2 cups plain flour
½ cup self raising flour
3 tsp ground cinnamon
3 tsp mixed spice
1 tsp nutmeg
1 tsp ground cloves
Extra ½ cup brandy
Extra 180g butter, softened
1¼ cups pure icing sugar, sifted
Extra 1 tsp vanilla extract
Put the fruit into a large bowl. Add the brandy, orange rind and half a cup of orange juice. Cover and stand for at least two hours or overnight.
Preheat the barbecue on low to medium heat, about 160°C. Grease a deep 22cm square cake tin and line with two layers of baking paper. Put the butter, sugar and vanilla in a bowl and beat with an electric beater until light and creamy. Add the eggs one at a time, beating well after each addition. Add the jam and mix to combine.
Add the butter mixture to the fruit mixture and stir with a large metal spoon until well combined. Sift over the flours and spices and stir until combined. Spoon the cake mixture into the prepared tin, smooth the top with the back of a wet spoon and tap the tin on a flat surface to settle the mixture.
Bake the cake in the barbecue with the hood down for two and a half hours or until a skewer comes out clean when inserted in the centre. Remove from the barbecue and pour two tablespoons of the extra brandy over the cake. Cool the tin on a wire rack. When completely cold remove the cake from the tin.
TIP The un-iced cake will keep for up to three months if stored in an airtight container and refrigerated.