Mrs Leka has a great heavy fruit cake recipe.
Its been developed from a traditional Xmas pudding, but is more cake like (if that makes sense)
She always made one for the Hobart races, and it was a real treat to open it and smell the Bundaberg rum on a late night watch.
I will see if she has it written out and will post it here.
Bob, I beleive 'feeding the cake' means adding more alcohol after the cake has been made.
Mrs Leka adds some every few days to let it soak in more.
Boiled Fruit Cake
250g margarine or butter
I cup caster sugar
1 cup plain flour, sifted
1 cup self raising flour, sifted
1 cup water
1 tspn bi-carb soda
1 tspn mixed spice
1 tspn vanilla essence
1/2 cup brandy (or any alcohol)
3 eggs, lightly beaten
1 cup chopped dates
500g mixed fruit ( you can also add glace cherries if desired)
In a large saucepan slowly cook together marg/butter, sugar, mixed fruit, dates, mixed spice, vanilla essence and water.
When marg/butter and sugar has melted bring to boil, remove from stove and gradually add flour mixing well, then add eggs, bi-carb and brandy, mix well.
Grease and line cake tin with 2 layers of brown paper, including sides (like the old school lunch bags!!), and grease again.
You can also use parchment paper.
Bake in pre-heated moderate oven (about 160C) for approx 11/2 - 2 hours. Allow to cool in tin then turn out and wrap in a cloth and store in an air tight container.
If baking for Christmas its best done about 1 month before and about once a week add a little more brandy with a pastry brush.
Or you can cut it straight away.......... :-)
This cake also makes a nice Christmas pudding, serve warm with brandy custard.
Oishi - dess (very delicious)