Weigh 'n Pay Melt & Mix Cake

Recipe:

MELT & MIX CHRISTMAS CAKE KIT
 
Included in kit:                                   You need to add:  
1.5 Kg Mixed Fruit                            4 large eggs
1 ½ cups plain flour                           ½ cup Sherry Rum or Brandy
½ cup self raising flour                      250g (8oz) butter
2 teaspoons mixed spice                     1 tablespoon honey or syrup
1 cup brown sugar, firmly packed          2 tbls  rum, sherry or  brandy                                                                                    
                                                              1 green apple, peeled and coarsely                                                           grated      
Place mixed fruit in a large bowl. Add sherry, apple, honey, brown sugar, flours, mixed spice and eggs. Add cooled, melted butter and mix well with a wooden spoon or mixer. Place into a deep 24cm (10 in) round cake tin which has been lined with one layer of Bakers Paper. Make sure paper stands up around edge of tin to a height of about 10cm (4 in). When folded over onto cake, it protects the top of the cake during cooking time. Bake in a slow oven, about 165 Celsius or 300 F, (slow down fan) for 3½ hours, or until cooked when tested. Try 145 Celsius if unable to turn off fan. Remove from oven; brush evenly with extra sherry. Remove from tin, leaving paper lining intact. Wrap cake tightly in plastic food wrap then in foil; store in a cool dark place. This cake will keep for six months. Cover with almond paste or marzipan to seal in moisture if you wish.
 Cover with plastic icing or
royal icing close to time needed.

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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