My fruitcake recipe, with metric converstions. It's good, I swear.
4 oz (115 g) halved dried cherries
1 lb.(450 g) raisins
1 lb.(450 g) golden raisins
4 oz (115 g)chopped dates
4 oz (115 g)currants
* can substitute 4lb. mixed dried fruit for the above.
6 oz (170 g) mixed peel
One bottle of Vintage Port
1 lb. (450 b) butter
1 lb. (450 g) Brown Sugar
1 lb. (450 g) finely grated carrots
1 tsp. (5ml) each cinnamon and nutmeg.
1 tsp. (5 ml) golden syrup (or your own version)
4 oz (115 g) chopped almonds (only if you like)
1 lb. (450 g) fine white stale breadcrumbs.
4 oz (115 g)plain flour
1 1/2 tsp. (7 ml) salt.
Put fruit in glass container with lid. Empty all the Port over the top and give it a good stir. Place lid on (this mix will have to be left for up to 7 days so make sure the lid is a good tight fit.) Each day stir the fruit and port to evenly mix it together. Each day taste half a cherry. When you get the "Oh my God, that's strong" you're ready to finish the mixing and bake it.
Next in another very large bowl or bucket, cream the butter and sugar, add eggs one at a time. Add all dry ingredients plus the syrup. Mix thoroughly. Take your very clean hands and mix in the fruit, carrots, nuts, and breadcrumbs. (This gets very messy, so be prepared)
After all ingredients are mixed,you are ready to place into your prepared cake pans. This mix will make 3-2lb. cakes.
Grease pans and line with wax paper, then grease the paper.
Bake for 1-2 hours at 350 degrees/180C. (Note from Rogue, mine set in an hour.)
Cool at least overnight and remove from pans.