Christmas Fruitcake

How to make Christmas Fruitcake Recipe - I have included this recipe in the American edition because with these three simple ingredients you will make one of the most popular cakes in British and Australian history: a fruitcake! This one in particular is special, as it has no added sugar in it.

SERVES 10

Ingredients:
2 1/4 pounds mixed chopped dried fruit
3 cups fruit juice (I use whatever is on sale: apple, orange, cranberry, and so on)
3 cups self-rising flour

Method:
Soak the dried fruit in the juice overnight. Preheat the oven to 250°F. Line a 9-inch round cake pan with parchment paper. Stir the flour into the soaked fruit and mix well.

Spoon the batter into the pan. Bake on the lowest rack in the oven for 21/2 hours, or until a skewer inserted in the center comes out clean. Remove from the oven and let cool in the pan on a wire rack.

Turn the cake out onto a serving platter and peel off the parchment paper. To keep, wrap the cake in aluminum foil or place in an airtight container. This cake will keep nicely for up to 4 weeks if not devoured prior.

Optional:
Add a shot of your favorite tipple brandy, rum, sherry, or Grand Marnier to the fruit when soaking.

Hint:
Decorate as you wish with cherries, nuts, candied ginger, or as I have done with a rich chocolate ganache made by heating 1 cup heavy cream and stirring in 8 ounces chopped dark chocolate until nice and thick. Refrigerate until cooled to spreading temperature.

Christmas Fruitcake