Traditionele fruitcake

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Stoof 150 gr boter, 150 gr lichtbruine basterdsuiker, 2 dl water, 2
eetlepels honing en 500 gr gemengd gedroogd fruit onder af en toe roeren
30 minuten.
Laat het mengsel 30 minuten afkoelen.
Klop deeg van 350 gr zelfrijzend bakmeel, 3 eieren, een mespunt gemalen
kaneel, gember en kardemom en het vruchtenmengsel.
Bak de fruitcake 30 minuten in een op 180°C voorverwarmde oven en
daarna 1 1/2 uur 160°C.
Laat de cake in de vorm op een taartrooster afkoelen.
Versier hem met glazuur, gemaakt van 1 eiwit waardoor geleidelijk 500 gr
gezeefde poedersuiker, 2 eetlepels gezeefd sinaasappelsap en 1 theelepel
dunne honing zijn geklopt.
Garneer de fruitcake met stukjes gekonfijte sinaasschil en vruchtjes.