Blondie Fruitcake

Description:
This fruitcake is the adaptation from Anna Olson's recipe. The fruitcake is not like the traditional fruitcake that has brown sugar creating the luscious caramel colour and has mixed spice aroma. This cake is more like butter cake with dried fruits. Don't get me wrong, the cake is still delicious and decadent.



Ingredients:
2 cups all purpose plain flour
1 tsp baking powder
1/3 cup brandy

1 cup sultana
1 cup raisins
1/2 cup pecan halves, chopped
1/2 cup slivered almond
1/2 cup dried apricot, chopped

200 g softened unsalted butter
180 g caster sugar
4 eggs, extra large
1 tsp vanilla extract
lemon zest from half lemon
orange zest from half orange


Directions:
Prepare a 20cm square tin. Line base and sides with baking paper.

Mix flour with baking powder. Take out half a cup and mix the half cup of flour with the fruit and nuts mixture.

Preheat oven to 150 deg C.

Cream butter and sugar until light. Add egg, one at a time and beat and mix well. Add vanilla and zest, mix well.

Add flour and brandy alternatively in three portions. Mix and fold gently. Add fruit and nut mixture. Mix until combined.

Pour the batter into the tin and level the surface. Bake for 1 hour and 15 minutes or until the skewer comes out clean. Cool in the tin for 10 minutes and transfer to the cooling rack. Keep in an airtight container.


Cook's Note:
- I put the tin on an insulated tin to prevent burning on the sides. The original recipe suggested covering the sides of the tin with aluminium foil.
- I stored the cake in an airtight container while the cake is still warm (not hot) and I closed the lid to keep the moisture.
- Softened butter mixed well easier with eggs.