Ingredients

Stage 1 Fruit (soak overnight)

5kg AP Fruit Mix No Peel

12.5kg 60105684

500ml Dark rum, to cover

stage 2 batter

2kg Butter, softened

2kg Brown sugar

40 Eggs (approx. 2 kg)

3kg AM Flour Plain 12.5kg

50026703

2L Milk

50g Baking powder

90g Cocoa powder

20g Each spice (ground ginger, cinnamon and cardamom)

Stage 3 inclusions

2 kg Mixed dried fruit (pear, apricot, peach)

2 kg Mixed nuts (pecan, almond)

Method

1. Stage 1: Soak the AP Fruit Mix overnight in the dark rum.
2. Stage 2: Cream the butter and brown sugar until light, then add the eggs slowly in stages.
3. Sift the AP Plain Flour, baking powder, cocoa and spices together and add alternately with the milk.
4. Stage 3: Fold through the soaked fruit, dried fruit and nuts until evenly dispersed.
5. Scale approx. 2kg of batter into each of 10 lined 9 inch (23 cm) round tins.
6. Bake at 150–160°C for 90–110 minutes, until a skewer inserted in the centre comes out clean.
7. Cool and mature: Cool in the tin. Wrap well and store; feed with rum weekly if maturing ahead of the season.