125 g Glace cherries
90 g Glace apricot
250 g Glace pineapple
125 g Mixed peel
300 g Raisins
125 g Sultanas
125 g Currants
1/3 c Brandy
90 g Pecans
1/4 c Flour
90 g Butter
1/2 c Sugar
1/2 c Soft brown sugar
3 lg Eggs
45 g Grated dark chocolate
1 tb Brandy
1/2 c Flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 pn Ground cloves
1/2 ts Baking powder
Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a
bowl. Marinate in brandy 2 days stirring occasionaly. Add nuts and 1/4 cup
of flour, stir well. Cream butter with two sugars add eggs mixing well
between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg,
cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin,
hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and
store at least two months to mature.
Yields
6