James beards mothers fruit cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Glace cherries |
| 90 | grams | Glace apricot |
| 250 | grams | Glace pineapple |
| 125 | grams | Mixed peel |
| 300 | grams | Raisins |
| 125 | grams | Sultanas |
| 125 | grams | Currants |
| ⅓ | cup | Brandy |
| 90 | grams | Pecans |
| ¼ | cup | Flour |
| 90 | grams | Butter |
| ½ | cup | Sugar |
| ½ | cup | Soft brown sugar |
| 3 | larges | Eggs |
| 45 | grams | Grated dark chocolate |
| 1 | tablespoon | Brandy |
| ½ | cup | Flour |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 1 | pinch | Ground cloves |
| ½ | teaspoon | Baking powder |
Directions
Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionaly.
Add nuts and ¼ 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 2½ to 3 hours. Paint with brandy and store at least two months to mature.