The Best Bishop'S Fruitcake Ever Made

• 200 g white butter, softened
• 200 g sugar
• 4 eggs, beaten
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla essence
• 3 tablespoons caramels (50gms)
• 200 g all-purpose flour
• 1 cup tutti-frutti
• 3 tablespoons raisins
• 1/2 teaspoon baking powder
• 1 teaspoon lemon, rind of, grated

1. Put butter in a mixing bowl.
2. Add sugar and cream well.
3. Add eggs, one at a time, beating until light and fluffy and mix well.
4. Add lemon juice, essence and caramel.
5. Mix well.
6. Keep aside.
7. Put flour in a separate bowl.
8. Add tuti fruti and raisins.
9. Mix well.
10. Add baking powder and grated peel.
11. Mix well.
12. Add dry ingredient mixture into wet ingredients mixture.
13. Mix well.
14. Pour into a greased (with white butter) cake tin.
15. Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
16. Remove from tin.
17. Allow to cool completely on a wire rack.
18. Slice and serve.

white butter, sugar, eggs, lemon juice, vanilla essence, caramels, flour, raisins, baking powder, lemon

Taken from www.food.com/recipe/the-best-bishops-fruitcake-ever-made-49678 (may not work)