Recipe “Wall” – Christmas Fruit Cake by John Wall
For those of you who are my “friend” on Facebook, you know I’ve been working from home
since March 2020. Working during the week kept the boredom at bay but weekends were a
struggle. So I did the online thing and bought some many appliances. My best purchase I
would have to say is the slow cooker and when I found a recipe for a Christmas Fruit Cake
which involves rum, no questions asked, had to be done.
Slow cooking is so easy – ingredients, mix, and cook. Very helpful for a male like me!  
You can add/subtract what you want. I added glazed cherries and it is so moist. I’m working
my way through the first one and I have the ingredients for a second one which will be for
the family Christmas catch-up. I’ve also done a more traditional oven-based one but this
slow cooker one is my favourite!!!!
Slow Cooker Recipe
 1kg mixed fruit (Sunbeam brand)
 185g butter (not margarine)
 1/3 cup rum
 1/3 cup water
 100g slivered almonds
 1/2 teaspoon mixed spice (or to taste)
 1 1/2 tablespoons golden syrup
 165g firmly packed brown sugar
 3 eggs (lightly whisked)
 1 1/4 cups plain flour
 1/4 cup self raising flour
 1/2 teaspoon bicarb soda
Put all the fruit and spice in a bowl and
soak with rum and water overnight.
Place golden syrup, sugar and butter in
a saucepan and melt over low heat. Stir
eggs into the fruit mix then add sifted
dry ingredients. When cooled, mix in
the melted golden syrup, sugar and
butter. Mix everything until well
combined. Pour into greased slow
cooker and set on low for 3 1/2 to 4
hours. Let cool in the bowl and it will
turn out easily.