Christmas Fruitcake

Christmas Fruitcake

300 gr sultanas

75 gr glacé cherries

75 gr candied orange peel chopped

75 gr walnuts chopped ( pecan nuts -optional)

75 gr almonds chopped

1 lemon zest

1 teaspoon of cinnamon

200 gr flour

175 gr butter

150 gr dark sugar

3 eggs

brandy or cherry

Mix together sultanas and candied fruits and put them into a cup with brandy or cherry for an hour.

Cream the butter then add the sugar, do not overbeat.

Add the eggs to the mixture one at the a time, beating in well and then the flour mixed with the cinnamon.

At least add the dried fruit mixture and the lemon zest.

Spread the mixture in a tin lined with greaseproof paper bake for 2 hours and a half at 170°.

When cool, the cake is brushed with brandy or sherry and the wrapped in a linen towel.

Repeat this process at weekly intervals till you decide to eat it.