Granny's Fruit Cake

A traditional fruit cake recipe from my dear Granny Esther. A family favourite.

Serves: 1 loaf, freezes well.

Prep Time: 25 min, plus cooling time

Thank you Granny Esther for this recipe!

Cooking Time: 80 min

Total:  1 hour, 45 min

Ingredients

2 cups diced mixed candied fruit
1 cup Thompson raisins
1 1/2 cups water
1 cup sugar
120 g butter
1 tsp. baking soda
pinch of salt
1 tsp. baking powder
2 cups flour
1 egg
1/4 cup brandy, to soak

Directions

1. Add mixed fruit, water, sugar, butter and baking soda to a large pot, cover and bring to a boil on low heat for 20 minutes.  Remove lid and cool.
2. Once fruit mixture has cooled, add flour, baking powder, salt and egg to the pot.  Stir until fully combined.
3. Pour batter into a greased or parchment paper lined loaf tin and bake in a preheated oven for 1 hour and 20 minutes at 350 F.  Check with a toothpick to see that it not sticky.
4. Remove from oven and cool.
5. Slowly pour brandy onto the back of a spoon to help drizzle it over the loaf.
6. Wrap tightly with foil and let brandy soak into the cake until the next day.
7. Cut into slices and serve, or freeze for later as a whole loaf, wrapped in foil and then in a plastic bag. .