Name: Rum and citrus fruit cake
Cook time: 120 min
Total time: 120 min
Ingredients: 1 1/2 cup (250g) quartered red glace cherries; 1/2 cup chopped glace apricots; 3/4 cup sultanas; 3/4 cup currants; 1/2 cup chopped blanched almonds; 1 tablespoon grated orange rind; 2 teaspoon grated lemon rind; 2 tablespoon rum; 250 gram butter; 3/4 cup caster sugar; 5 medium_piece eggs; 1 1/2 cup plain flour; 1/4 cup self-raising flour

Ingredients

1 1/2 cup (250g) quartered red glace cherries

1/2 cup chopped glace apricots

3/4 cup sultanas

3/4 cup currants

1/2 cup chopped blanched almonds

1 tablespoon grated orange rind

2 teaspoon grated lemon rind

2 tablespoon rum

250 gram butter

3/4 cup caster sugar

5 medium_piece eggs

1 1/2 cup plain flour

1/4 cup self-raising flour

Method

1.Combine fruit, almonds, rinds and rum in bowl, cover, stand overnight. Grease a deep 20cm round cake pan, line base and side with paper; grease paper well.

2.Cream butter and sugar in large bowl with electric mixer only until combined. Add eggs quickly, one at a time; beat until combined. Stir in half the sifted flours with half the fruit mixture, then remaining flours and fruit mixture. Spread mixture into prepared pan.

3.Bake in oven at 160°C for about 2 hours. Cover cake with foil; cool in pan.

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