Combo - Giant Fruit Cake - Yield up to SIX kg's of Festive Season Cake - Early start to Xmas

 Using our recipe the yield is about 6 x 23cm cake pans.

GIANT FRUIT CAKE

1 kg crème muffin mix  - part of our combo 1 x 1kg

10 eggs

200g margarine or butter

350ml strong Rooibos tea

2 kg bakers mix - part of our combo 2 x 1kg

500g red cherries -  part of our combo 1 x 1kg

500g lux glazed fruit cake mix - part of our combo 1 x 500g

100g mixed peel

500g dates - part of our combo 1 x 1kg

200ml brandy / sherry

15ml ground mixed spice - part of our combo 1 x 100g

5ml bicarb

250g cashew nuts - part of our combo 1 x 250g

Melt margarine, strong Rooibos tea, bakers mix, and dates in a heavy based saucepan and slowly simmer for 15 minutes on low with lid on, to ensure the fruit swell out, Add the bicarb and stir through. 

Add the cherries, lux glazed fruit, brandy and nuts to this mixture and stand to cool completely (let it stand overnight – closed)

Mix the creme muffin mix with the eggs, and water as per directions on the packet. Then blend the batter with the cooled fruit mixture, mix well

Spoon into prepared tins (line tin on outside with corrugated board and grease inside with tin glide, then line with baking paper– make lid to cover tin to prevent burning from the top)

Bake in preheated oven (150ºC) for ± 2 hours. Depending on the size of the tins used.

Remove from oven and pour extra brandy or sherry over hot cake. Leave to stand in pans until completely cooled – stand overnight. Next day brush cakes again with brandy / sherry, then wrap in cling wrap and then in cellophane, stand to mature for at least 2 weeks before decorating and serving