VERY MOIST FRUIT CAKE RECIPES

Steps:

• Combine fruit, honey and brandy in large bowl, cover, stand overnight.
• Preheat oven to 150°C (130°C fan forced) to slow. Line base and sides of deep 19cm-square cake pan with three thicknesses baking paper, bringing paper 5cm above sides of pan.
• Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a time, until just combined between additions. (Mixture may curdle at this point, but will come together later).
• Add butter mixture to fruit mixture with flour, mix thoroughly with one hand.
• Drop dollops of mixture into corners of pan to hold baking paper in position, spread remaining mixture into pan.
• Drop cake pan from a height of about 15cm onto bench to settle mixture into pan and to break any large air bubbles, level surface of cake mixture with wet metal spatula.
• Bake cake in slow oven about 4 hours. (Cover cake loosely with foil during baking if it starts to overbrown. Give the cake quarter turns several times during baking to avoid it browning unevenly.)
• Remove cake from oven, brush with extra brandy. Cover pan tightly with foil, cool cake in pan.

Steps:

• Cream butter and sugar with an electric beater or a whisk till light and fluffy
• Add in the eggs one by one
• Add in all-purpose flour little by little and mix well with a spatula.
• Now put in the vanilla essence and the rum
• Mix 2 tbsp flour in the fruits and nuts and add to the batter.
• Bake the cake into a pre-heated oven at 160 deg C for 50 to 55 minutes.