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Fruit 12

Fruit 12 comes together with Spice, Baking Powder, Salt, Vanilla Essence, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Mince the fruit and soak in 1 cup rum with the spices, essences, nuts and 1/4 lb sugar.

2. 2

   Mix these ingredients well, put them in a glass or earthenware jar, cover and allow mixture to steep for three weeks or longer.

3. 3

   When ready to bake the cake, cream the butter and sugar well, and add the eggs beaten in one by one.

4. 4

   Now add the fruit mixture which has been cooked over low heat with a cup of water for about 15 minutes, constantly stirring.

5. 5

   Stir in about 1/2 cup burnt sugar colouring to make the mixture light brown in colour.

6. 6

   Add the flour sifted with baking powder and salt, last.

7. 7

   Put the mixture into baking pans greased and lined with two thicknesses of waxed paper.

8. 8

   Fill the pans, 1 inch from the top.

9. 9

   Bake them in a slow oven (275 deg F.) for 2-3 hours according to the size. test with a skewer before removing them from the oven.

10. 10

    As soon as the cakes are removed from the oven, prick them well and pour slowly over them a mixture of rum and port wine which the cakes will absorb.

11. 11

    Allow them to remain in the pans 3-4 days, after which they may be covered with a layer of almond icing or marzipan, then iced.