This moist eggless Christmas fruitcake is the best I have ever made
1 cup light brown caramel sugar.
1 cup raisins.
1 cup sultanas.
1 cup cranberries.
1 cup mixed fruit cake mix.
2 ounces chopped dates.
1 tbsp. lemon juice.
1 zest of an orange.
1 1/3 cup boiling water.
½ pound Rama margarine.
2 tsp bicarbonate of soda.
2 tsp vanilla essence.
2 tsp cinnamon powder.
2 tsp allspice powder.
2 tsp nutmeg powder.
1 tsp baking powder.
3 cups, sifted self-raising powder.
2 tsp salt.
5 tbsp. cooking oil.
½ cup orange juice.
150g maraschino cherries halved.
1 cup glazed red cherries and blanched almonds for decoration.
In a pot, bring ingredients 1-10 to the boil. Allow bubbling away for 10 minutes.
Remove from the heat and allow to cool for 30 minutes.
Add the bicarbonate of soda, and stir till the mixture becomes fizzed.
Allow the mixture to cool for about 15 minutes.
Pour into the bowl of your food processor with the paddle attachment attached.
Add ingredients 12 – 21 and beat on low till everything is well combined.
Pour the mixture into a well-greased pan.
Decorate the top of the cake with the blanched almonds and glazed cherries.
Pop into a pre-heated oven and bake at 18- degrees for 60-90 minutes, or until the taste tester comes out clean.
Turn the cake regularly to prevent the cake from not browning evenly.
If you find that the cake is browning too quickly on the top.
Cover the cake with a piece of tin foil.
Remove from the oven and leave in the pan to cool for 30 minutes, before turning out onto a cooling rack to cool completely.
Once cooled, sprinkle icing sugar over the top and enjoy.
Prepared, tried and tested Bobby Swanson