Yield: 1 batch
|1 pounds||Raisins, sultanas or currants or a mix of all 3|
|\N \N||Brandy, rum or whisky to cover the fruit|
|2 ounces||Dark brown sugar|
|8 ounces||Flour; wholemeal or strong|
|\N pinch||Baking soda|
|1 teaspoon||EACH ground cloves, ground ginger, cinnamon and nutmeg (heaped teaspoons)|
|12 ounces||Glace cherries; halved|
|4 ounces||Mixed peel or candied citron minced|
|½ pounds||Walnut pieces|
Soak the fruit in the spirit to cover until plump (overnight is best). Then drain the fruit and reserve the liquid.
Preheat the oven to 325F. Cream the butter and sugar together until blended and fluffy. Beat in the eggs one at a time. Mix well. Sift the flour, baking soda and spices together and then fold them into the butter, egg and sugar mixture with the milk. Add the fruit and about 2 tablespoons of the reserved spirit. Stir in the cherries, peel and nuts. Then drop by teaspoonfuls onto a buttered or nonstick baking sheet. Bake for 15-20 minutes or until browned. Cool on a rack.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95