Fruit Cake

Name: Fruit Cake
Yield: 10
Ingredients: 1 cup of walnuts or hazelnuts, chopped; 1 2/3 cups of raisins without seeds; 1 cup of black currants, chopped; 1/2 cup of dried apricots, chopped; 1/2 cup of candied cherries, halved; 1/2 cup of crystallized fruit, chopped; 1/3 cup of butter or margarine; 1/2 cup of sugar; 1 tablespoon of cinnamon; 1/2 teaspoon of nutmeg; 1/2 teaspoon of ground ginger, grated; 2 large eggs, beaten; 1/4 cup of honey; 1 cup of all-purpose flour, sifted

1
1 cup of walnuts or hazelnuts, chopped
2
1 2/3 cups of raisins without seeds
3
1 cup of black currants, chopped
4
1/2 cup of dried apricots, chopped
5
1/2 cup of candied cherries, halved
6
1/2 cup of crystallized fruit, chopped
7
1/3 cup of butter or margarine
8
1/2 cup of sugar
9
1 tablespoon of cinnamon
10
1/2 teaspoon of nutmeg
11
1/2 teaspoon of ground ginger, grated
12
2 large eggs, beaten
13
1/4 cup of honey
14
1 cup of all-purpose flour, sifted

Ingredients

1
1 cup of walnuts or hazelnuts, chopped
2
1 2/3 cups of raisins without seeds
3
1 cup of black currants, chopped
4
1/2 cup of dried apricots, chopped
5
1/2 cup of candied cherries, halved
6
1/2 cup of crystallized fruit, chopped
7
1/3 cup of butter or margarine
8
1/2 cup of sugar
9
1 tablespoon of cinnamon
10
1/2 teaspoon of nutmeg
11
1/2 teaspoon of ground ginger, grated
12
2 large eggs, beaten
13
1/4 cup of honey
14
1 cup of all-purpose flour, sifted

Directions

1
Chop the walnuts or hazelnuts coarsely
2
Mix the dried fruits
3
Beat the butter or margarine with the sugar and spices
4
Add the eggs and beat again
5
Add the honey and flour, mixing well
6
Add the fruit mixture and nuts, mixing until just combined
7
Pour into a hole-proof pan and bake in a slow oven (120°C) for about 2 hours or until a toothpick inserted into the center comes out clean
8
Let cool
9
Remove from pan
10
Wrap in aluminum foil at serving time
11
Serves 10 people