Some Western Australian History & Some Family History & Some More
Ruth's Fruit Cake
1 kg Mixed Fruit
250g Glazed cherries
125g Glazed ginger
50g Mixed peel
125g Chopped almonds
280g Plain flour
50g Self-raising flour
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
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.