Fruit Cake Royal

90 gr flour (type 65)
80 gr melted butter
50 dark brown sugar
50 icing sugar
2 eggs
20gr powdered almonds
1 tea spoon raising powder
15mn milk

then

30 gr currants
30 gr blond raisins
50 mixed candied fruit (orange lemon etc)
30 gr candied cherries
30 gr candied ginger
a few dried figs
vanilla

then

syrup
50 gr dark sugar (yeah again)
a little water/orange juice
some rhum

a rectangular tin, some aluminium foil

soak currants and raisins in a little water and bring to boil, then turn off and sieve.
Mix melted butter with the 50gr brown sugar and the icing sugar. mix very very well until it makes a delicious thick cream. Add the two eggs then the milk, and mix very well again.

in another bowl, mix raising powder to flour. add the vanilla, the almond powder, the cut up fruit, cut very thinly the ginger. a little less thinly the figs, for the rest, well do as you wish. well actually, only cut up the cherries in two or three. then incorporate this this fruit flour mix into the butter sugar one.

put aluminium foil all inside the tin, then pour in the mind blowing mixture and stick into the oven for an hour or so, maybe a little less, and rather low.

prepare the syrup.
boil the water (30gr) or water and orange juice with 50gr sugar. let it cool down, add a little rhum, then make a few small and deepish holes in the cooked cake and pour syrup into the holes (like 15 of them or so) and then pour the rest on top of the cake. Best is actually to leave the cake in the tin so that all the moisture stays in. Only take out when cool.

ìt's really important to use good quality tasty sugar and butter.