Fruit Cake – Fruit Cake

125 ml water or tea, cooled.

To prepare with 2 cups each of raisins and currants, line a 23 cm square or 25 cm round baking pan with a double layer of parchment paper, extending 5 cm beyond the edge. Chop the raisins, currants and dates, and halve the cherries. Stir everything in a saucepan with butter, sugar, the ground spices and tea. Place on the kitchen stove and continue stirring until the butter has melted. Bring to a boil and do without a lid for 5 min, stirring occasionally. Remove from the kitchen stove and cool completely. Crack the eggs. Add sherry, eggs and jam, mix well. Sift in flour, baking powder and salt, again mixing the batter well. Pour evenly into the baking pan and bake at about 160 °C for one and a half to 120 minutes.

Remove and wrap in aluminum foil until completely cool. Then turn out of the mold and keep in the foil until cutting.

Tip: Always use aromatic spices to refine your dishes!

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