Helens' Fruit Cake

This is Helen. She looks a bit fruity in this picture! In fact she does fruity well... she makes a ripper fruit cake that's a staple of the Matthews family Christmas.

When I was little, and if the truth be told, not so little, I would go through the fruit while it was left on the stove absorbing the grog and golden syrup and pick all the cherrys out.

I also like eating the creamed butter and sugar.

Once the cake's baked, it's especially nice with a thick spread of butter on it, a nasty habit my father taught me. Others enjoy it with cream or icecream. Mum reckons it's best by itself with a cup of tea.

Here 'tis- in old fashioned measurements.

2 1/2 pounds of mixed fruit

2 tablespoons of golden syrup ( or honey)

3 (or more) tablespoons of brandy, sherry or rum

3/4 cup of water

1/2 teaspoon of salt

1/4 teaspoon of cinnamon

1/2 pound of butter

1/2 pound of brown sugar

5 eggs

10 ounces of plain flour

2 ounces of self raising flour

2 teaspoons of mixed spice

3/4 teaspoon of nutmeg

Place fruit, golden syrup, brandy and water in a saucepan and boil for two minutes. Pour onto a bowl, cover and stand overnight. ( Here is the opportunity to steal the cherry's!)

Cream butter and sugar, add eggs one at a time.

Sift dry ingredients then sift half of the dry ingredients over the boiled fruit mixture, mix lightly, then blend into creamed mixture. Add remainder of flour and blend well.

Line an eight inch tin with baking paper THREE times. Bake at 150 degrees celsius for two and a half hours.

You could bake it in a terracotta flower pot, then turn it upside down then cover it in icing...then you have a christmas bell! If you are going to bake it in a terracotta pot, only bake at 120 degrees celsius.