Butter, or spray with a nonstick
vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm)
loaf pan. Preheat oven to 350 degrees F (177 degrees C). (Note:
if using a dark colored pan reduce the oven temperature
to 325 degrees F (160 degrees C).)
In a large saucepan, over medium heat, bring to a boil
the sugar, water, butter, spices, and raisins.
Boil for five minutes, remove from heat, and let cool till lukewarm.
Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla extract and
candied fruit. Pour into the prepared pan and bake for 45 - 60
minutes or until a toothpick inserted into the center of the cake
comes out clean. Remove from oven and let cool on a wire rack.
Cover and store, if possible, for a few days before serving. This
fruit cake can be frozen.
Makes one - 9x5 inch loaf
1 cup (210 grams) light brown sugar
1 cup (240 ml) hot water
1/4 cup (56 grams) unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
(250 grams) seedless raisins
eggs, lightly beaten
1 1/2 cups
(195 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup (175 grams) candied and
chopped mixed peel