Christmas Fruit Log
Ingredients
125g/4oz Butter (room temperature)
125g/4oz Dark Muscovado Sugar
4 Eggs (beaten)
125g/4oz Plain Flour
80g Packet Ground Almonds
Pinch of each: Mixed Spice, Cinnamon, Nutmeg
500g Packet of Luxury Fruit Mix
100ml Brandy, Whisky or Black Jamaican Rum
Method
1. Preheat oven to 120℃/gas mark ½ /250℉.
Line a 900g,/2 pound loaf tin with greaseproof paper.
2. Cream butter and sugar until mixture is smooth, beat in the eggs slowly with 2 tablespoons of the flour.
3. Gently stir in remaining flour and spices. Finally mix in the fruit mix and almonds
4. Transfer to the prepared tin and bake for approximately 2 hours. As ovens vary, check cake at intervals after an hour. When knife inserted into cake comes out clean, remove from the oven. Leave in tin to go cold.
5. Next day pour over the alcohol of choice. Then the following day remove cake from tin, leave lining paper attached to cake, wrap in grease proof paper, then tin foil and store in a cool dry place.