Christmas Fruit Cake

• 500g unsalted butter
• 500g brown sugar
• 10 eggs, separated
• 625g plain flour
• 500g sultanas
• 500g currants
• 500g raisins
• 250g preserved fruit
• 250g chopped dates
• 250g mixed peel
• 250g blanched almonds
• 250g glace fruit
• 125g glace cherries
• 1 wineglass brandy
• 1 wineglass rum
• 1 winegass lemon, vanilla and almond essences
• 2 Tbsp roswater
• 2 Tbsp orange flower water
• 2 Tbsp glycerine
• 1 Tbsp cinnamon
• 1 Tbsp nutmeg

1. Prepare a 25cm square tin with brown paper and buttered greaseproof paper.
2. Cream butter and sugar and add 10 beaten egg yolks.
3. Toss 125g flour to seaparate the fruit and nuts. Add remaining 500g flour. Beat egg whites stiffly and add to mixture. Add liquids and spices.
4. Cook around 3 hours at 160C but check regularly.

eggs, flour, preserved fruit, dates, mixed peel, blanched almonds, glace fruit, glace cherries, brandy, wineglass rum, winegass lemon, roswater, orange flower, glycerine, cinnamon, nutmeg

Taken from www.epicurious.com/recipes/member/views/christmas-fruit-cake-50158080 (may not work)