| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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