About this recipe:Truth be told, fruit cake ain’t my slice of cake.
I’m not a fan at all. I will not even eat it if you were to place it right in front of me. I just don’t like fruit cakes. Period. Not sure if it was the brandy i used, but goodness gracious me, this cake is awwwwsssommmeee! YES, i’m now a convert! A 101% convert. It’s so good that i couldn’t even resist the cake batter! Heh! To wait for a week before slicing it was pure torture. It was mother of all tests! Haha! I needed to hide it in order to get the cake outta my head!
Place the fruits in a bowl and pour over the brandy. Cover & allow to soak overnight. (I soaked them for a week for a more robust flavor.)
Pre-heat oven to 140C. Place the butter, sugar and molasses in the bowl of an electric mixer & beat until light & creamy. Gradually add the eggs & beat well.
Place the butter & fruit mixtures, flour, nuts, baking soda, allspice & cinnamon into a large bowl and mix together to combine. Alternate the flour mixture with milk to combine. Line a 20cm (8 inch) square cake tin with two layers of non stick baking paper.
Spoon in the mixture & bake for 2 hours or until cooked (mine needed only an hour. do check often as this cake dries up rather quick once it’s baked). Pour over the extra brandy while cake is still hot. Cool in tin.
This cake may be stored in an airtight container up to 2 months.