Fruit cake

Autralian Women's Weekly celebration cookbook. 15 steps

23cm diameter cake tin	Line with 1 thickness of brown paper and 4 thicknesses of greaseproof paper. Let the lining paper stand up around the edge of the tin by about 5cm.			Pour batter into tin. Drop from a height of 15cm to break any large air bubbles; level top of cake. Bake in slow oven 2 1/2 hours. When done, the top of the cake chould feel firm to the fingertips, and a knife inserted into the tickest part should come out clean. If not done, cook 15 minutes more before testing again. Remove from oven, tear away the sticking-up part of the lining paper. Brush with whisky. Cover top lightly with foil, to trap steam and give a softer top surface. Turn tin upside-down onto a flat surface. Wrap in a clean towel and leave until cold, up to 24 hours.	Remove from tin, leaving lining paper intact. Wrap tightly in plastic wrap, then foil or a towel, and store in a cool place.
375g sultanas		Stir over heat without boiling until sugar is dissolved Brind to boil, reduce heat, simmer covered for 10 minutes. Cool to room temperature	Combine
250g raisins	chop
250g currants
125g mixed peel
125g glacé cherries	halve
1/4 cup glacé pineapple	chopped
1/4 cup glacé apricots	chopped
250g butter
250g dark brown sugar
1/2 cup brandy
1/2 cup water
5 eggs	lightly beaten
1 tablespoon treacle
2 teaspoons orange rind	grated
1 teaspoon lemon rind	grated
1 3/4 cups plain flour	sift		Stir in
1/3 cup self raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
2 tablespoons whisky

To decorate: Roll out roughly 450g marzipan, brush cake with 'glue' of boiled sieved apricot jam, then transfer marzipan onto cake; cut it into strips and pieces if convenient. Leave for at least one day. Roll out roughly 600g fondant icing, brush cake with 'glue' of whisky, then transfer icing onto cake; use the rolling pin to drape it over the entire cake, and smooth it into place with your hands; smooth it in without stretching.