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Fruitcake With Sherry

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“This is the nicest fruit cake ever!! Incredibly moist and light. Does not need icing. I was given a few pieces in a Xmas gift and it was so addictive I asked for the recipe.”
READY IN:
2hrs 30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring first 7 ingredients to boil and boil for 3 minutes.
  2. Let cool or can be left till next day.
  3. Add 2 beaten eggs, the essences, sherry, flour and baking powder.
  4. Stir till combined and pour into a prepared 20cm cake tin.
  5. Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
  6. Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.

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