| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pt | Cream |
| 6 | oz | Icing sugar |
| 2 | oz | Almonds |
| 2 | oz | Cherries |
| 2 | oz | Candied peel |
| 1/2 | c | Raisins |
| 1/2 | c | Sultanas |
| 1 | Dsp brandy (or more) | |
| 1 | Dsp mixed spice | |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | Dsp hot water | |
| 1 | Dsp cocoa | |
| 4 | Egg whites |
INSTRUCTIONS
Slice the almonds, chop the fruit and mix with the spices. Pour the brandy over this mixture and let stand overnight. Whip the cream stiffly and add half the sugar. Beat the egg whites stiffly in another basin and add the remaining sugar. Blend by folding together gently. Add the fruit, nuts and dissolved cocoa. Pour into an aluminium mould lined with foil. 1) Place in refrigerator overnight, or 2) Place in freezing compartment overnight and mellow in fridge if second method used. Posted to CHILE-HEADS DIGEST V3 #191 From: moorej@brolga.atea.mat.army.defence.gov.au (John Moore) Date: Fri, 20 Dec 1996 11:52:28 +1030 (CST)
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