Rich Fruit Cake

Ingredients	15cm round	17cm round 15cm square 17cm octagonal	20cm round 9-cup pudding basin	22cm round 19cm square
Raisins chopped	125g	160g	200g	250g
Glace cherries, quartered	60g	90g	100g	125g
Sultanas	375g	560g	600g	750g
Dried currants	60g	90g	100g	125g
Mixed peel	60g	90g	100g	125g
Marmalade	1tbs	1 ½ tbs	1 ½ tbs	2 tbs
Dark rum	¼ cup	1/3 cup	1/3 cup	½ cup
Butter	125g	160g	200g	250g
Finely grated orange rind	½ tsp	¾ tsp	¾ tsp	1 tsp
Finely grated lemon rind	½ tsp	¾ tsp	¾ tsp	1 tsp
Brown sugar	½ cup	¾ cup	¾ cup	1 cup
Eggs	2	3	3	4
Plain flour	1 cup	1 ½ cups	1 2/3 cups	2 cups
Mixed spice	½ tsp	¾ tsp	1 tsp	1 tsp
Baking time	2 ½ hours	2 ½ to 3 ½ hours	3 hours	3 to 3 ½ hours

Ingredients	25cm round	28cm round 30cm heart 26cm octagonal	30cm round 28cm square	30cm square	24cm x 32cm oval
Raisins, chopped	375g	500g	625g	750g	460g
Glace cherries, quartered	185g	250g	315g	375g	230g
Sultanas	1kg	1.125kg	1.75kg	2kg	1kg
Dried currants	185g	250g	315g	375g	230g
Mixed peel	185g	250g	315g	375g	230g
Marmalade	¼ cup	1/3 cup	5 tbs	½ cup	¼ cup
Dark rum	¾ cup	1 cup	1 ¼ cups	1 ½ cups	¾ cup
Butter	375g	500g	625g	750g	460g
Finely grated orange rind	1tsp	2tsp	2tsp	3tsp	1tsp
Finely grated lemon rind	1tsp	2tsp	2tsp	3tsp	1tsp
Brown sugar	1 ½ cups	2 cups	2 ½ cups	3 cups	1 ¾ cups
Eggs	6	8	10	12	7
Plain flour	3 cups	4 cups	5 cups	6 cups	3 ¾ cups
Mixed spice	1 ½ tsp	2tsp	2 ½ tsp	3 tsp	1 tsp
Baking time	4 hours	5 to 5 ½ hours	6 to 6 ½ hours	6 to 7 hours	4 ½ hours

 

Procedure:

1. Line the base and sides of the cake pan with one layer of brown paper and two layers of greaseproof or baking paper; bring paper 5cm above edge of the pan.
2. Mix fruit, marmalade and rum in a large bowl. Beat butte, rinds and sugar in bowl with electric mixer until just combined; beat in eggs, one at a time, until just combined between additions. Stir butter mixture into fruit mixture; mix in sifted flour and spice. Spread mixture into the prepared pan. Tap pan on bench to settle mixture into pan. Level top of cake with wet spatula.
3. Bake in slow oven for time given in chart.
4. Feel surface of cake; it should be firm. Remove cake from oven, close oven door, gently push blade of a sharp-pointed vegetable knife straight through center of cake, right to base of pan. Withdraw knife slowly, feel blade with your fingers. If you feel uncooked mixture, return cake to oven for another 15 minutes before testing again. If the blade is free from mixture, the cake is cooked through.
5. Immediately the cake is cooked, cut off paper around edge of pan. Turn cake upside down onto foil; wrap cake and pan tightly in foil. Cooling cake upside down will make cake sit flat and level for decorating.

*image courtesy of www,flowerstolebanon.com