Name: Night before fruit cake
Cook time: 75 min
Total time: 75 min
Ingredients: 1 1/2 cup (240g) mixed dried fruit; 1/3 cup (60g) finely chopped glacé ginger; 410 gram jar fruit mince; 175 gram (5½ ounces) butter, chopped coarsely; 2/3 cup (150g) firmly packed light brown sugar; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1/2 cup (125ml) brandy; 1/2 teaspoon bicarbonate of soda; 3 eggs, beaten lightly; 1/2 cup (140g) mashed banana; 1 1/2 cup (225g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1/2 cup (70g) slivered almonds

Ingredients

1 1/2 cup (240g) mixed dried fruit

1/3 cup (60g) finely chopped glacé ginger

410 gram jar fruit mince

175 gram (5½ ounces) butter, chopped coarsely

2/3 cup (150g) firmly packed light brown sugar

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1/2 cup (125ml) brandy

1/2 teaspoon bicarbonate of soda

3 eggs, beaten lightly

1/2 cup (140g) mashed banana

1 1/2 cup (225g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1/2 cup (70g) slivered almonds

Method

1.Combine fruit, ginger, fruit mince, butter, sugar, rind, juice and ⅓ cup of brandy in medium saucepan; stir over heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; stir in soda. Transfer to large bowl; cool.

2.Preheat oven to 160°C/325°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and two long sides with baking paper, extending paper 5cm (2 inches) above sides.

3.Stir egg and banana into fruit mixture, then stir in sifted flours. Spread mixture into pan; sprinkle with nuts.

4.Bake cake 45 minutes. Brush hot cake with remaining brandy, cover with foil; cool in pan. Cut cake into 24 squares. Dust with sifted icing (confectioners’) sugar to serve, if you like.

You need 1 large (230g) overripe banana to get the amount of mashed banana required for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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