"High Beach"
Some Western Australian History & Some Family History & Some More



Ruth's Fruit Cake

Ingredients
1 kg Mixed Fruit
500g Sultanas
250g Glazed cherries
125g Glazed ginger
50g Mixed peel
125g Chopped almonds
280g Plain flour
50g Self-raising flour
220g Butter
220g Sugar
4 eggs
1 dessertspoon Vanilla essence
2 tablespoons Plum jam
⅔ cup Wine or Juice or Brandy
1 teaspoon Mixed Spices
½ teaspoon Cinnamon
½ teaspoon Nutmeg

Method
Cream butter and sugar, until light and fluffy then add jam and vanilla essence and beat again.
Add eggs one at a time beating after each one.

Mix flours and spices together.

Mix fruits and almonds together and sprinkle with wine, juice or brandy.
Add butter and sugar mix and the flour mix alternately to the fruit mix.

Line cake tin with foil (can use round or square tin).

Cook at 150°C for 2½ hours, as ovens can differ, check to see if cooked.

Let stand in the oven until cold.