Festive Fruit Cake
500 g Safari Cake Mix
100 g Safari Pitted Dates, chopped coarsely
100 g Moir’s Red Glacé Cherries, halved
100 g Safari Flaked Almonds
250 g butter
250 ml brandy (or black rooibos tea or coffee)
250 ml brown sugar
10 ml Moir’s Bicarbonate of Soda
5 ml mixed spice
2 extra-large eggs
125 ml dry sherry (or orange juice)
125 ml milk
500 ml Sasko Cake Flour
To decorate: apricot jam, glacé and maraschino cherries and whole blanched Safari almonds
Spray a 26-cm spring form pan with non-stick spray and line the bottom and sides with 3 layers of thick brown paper. Line the brown paper with baking paper and thoroughly spray the baking paper with non-stick spray. Place 4 sheets of newspaper onto a baking sheet wider than 26 cm. Place the prepared spring form pan onto the baking sheet and set aside until required.
Place the cake mix, dates, cherries, almonds, butter, brandy, sugar, bicarbonate of soda and mixed spice in a saucepan.
Bring to boil, lower heat and cook for 5 minutes while stirring. Leave to cool for 1 hour.
Beat the eggs, sherry and milk together then add the flour and fruit mixture. Mix well.
Spoon the mixture into the prepared cake pan and bake in the middle of a preheated oven at 150º C
for 60 - 70 minutes or until a skewer inserted into the centre comes out clean.
When cool, brush the top of the cake with apricot jam and decorate with cherries and almonds.
Yields 1 large cake