My Auntie Coral's lovely fruit cake which has been made by our family for a long time. Surprisingly sometimes the cake comes out dark and other times it is of a lighter colour! My theory is that it depends on the type of brown sugar one uses.
Soak the 2 - 2 1/2 lbs (1kg) fruit and 2 oz almonds in 3 tablespoons of brandy and 3 tablespoons of rum - at least overnight, longer if you like: Fruit can be a lot of bought mixed fruit or make up own mixture - e.g. raisins, sultanas, currants, dates, cherries, glace pineapple.
Cream together 1/2 lb butter, 1/2lb brown sugar.. until light and fluffy in mixmaster.
Add 1 tablespoon of golden syrup and 5 eggs to mixture, then add 10 oz plain flour, 1/2 teaspoon bi-carb soda, pinch of salt and 2 teaspoons of mixed spice, lastly add soaked fruit only mixing on slow speed or mix by hand or spoon.
I line about an 8 inch round or square deep tin with greaseproof lunch wrap and then a layer of foil. I cut the bottom and sides separately. The cake rises above the top of the tin generally.
Cook in a slow oven 350 F for 10 mins, then turn back to 300 F for 3 hours.. Remove from oven.
