Condensed Milk Fruit Cake -- Baked
1 lb 11oz ( about 3/4 lb) dried mixed fruit of choice - currants, sultanas, raisins, cranberries;
candied or dried cherries, candied pineapple, candied lemon peel, etc. (NO Citron) 5 fl.oz cranberry
juice, apple juice or white grape juice
3/4 cup (6 oz.) self rising flour 1 egg, beaten lightly
4/2 teaspoon ground cinnamon
5/2 teaspoon apple pie spice (optional)
6/2 teaspoon Pure Vanilla extract 1 - 14 oz can sweetened condensed milk
Line base and sides of a deep 8 inch round cake tin with 3 layers of parchment or greaseproof paper.
Place fruit and cranberry juice in a large saucepan, bring to the boil remove from heat. Cool to
room temperature. Preheat oven to 300 Degrees F. Place fruit and juice mixture in a bowl, stir in
remaining ingredients. Bake for about 2 hours. Cover hot cake tightly with tin foil and allow cake
to cool in the tin. Overnight is ideal.
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