Stroh-Rum Fruit Cake

Method

Snowy's spicy, dark & rich Stroh-rum Fruit Cake

1. Preheat an oven at 160ºC. Line a 24cm round cake tin with aluminium foil (shiny side towards the inside of the tin), sprayed with Spray 'n Cook.
2. Melt butter, coffee and sugar and pour over fruit cake mix. 
3. Add Bicarbonate of Soda and stir. Microwave for 2 minutes on high and cool completely. 
4. Add Stroh-rum, beaten eggs and vanilla essence – mix thoroughly with a wooden spoon. 
5. Add chopped dates and cherries. 
6. Add sifted dry ingredients, little by little, in order to cover every piece of fruit. Add the rest of the dry ingredients and mix well. 
7. Fill the cake pan. Cover the cake with a layer of aluminium foil, the shiny side up, also sprayed with Spray 'n Cook. 
8. Bake for approximately 2,5 hours. Remove top layer of foil and bake for another 15 minutes. 
9. Let the cake cool for 20 minutes. 
10. Heat the sauce ingredients (do not boil) and pour it over the cake, after the cake has cooled for 20 minutes.
11. Leave to cool completely. 
12. Decorate with Moir's Glace Cherries or Moir's Marachino cherries.

For best results: Do NOT replace Stroh-rum with other liquor