My Favourite Fruitcake Recipe . SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 325

You will need:

450 grams of Sultana raisins
450 grams of hot water
330 grams of all purpose flour
210 grams of maraschino cherries ( save 85 grams of the juice they are in)
200 grams of sugar
130 grams of walnuts, chopped.
45 grams of butter
1 large egg , beaten
2 teaspoons baking soda
1/2 teaspoon of salt

1) Add the raisins to a saucepan, pour on the water and bring to boil for 5 minutes to plump them up. Remove from heat, add the butter and allow to cool ( leave the water... but I always drain off about a third.)

2) When cool, add the sugar, cherries, egg, nuts and the 85 grams of juice. Stir well. add the remaining ingredients and stir just until incorporated...do not over mix.

3)grease and line two pans with parchment. Bake for about 1 hour... until internal temp is about 200 to 205...or if you do not have thermometer, until toothpick inserted comes out dry.

4)In five minutes, remove from pans but do not attempt to remove the parchment paper until completely cold

Store in fridge for a few days. But freezes well for longer storage in wrapped in saran and place in airtight container.