James beards mothers fruit cake

Yield: 6 servings

Measure 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

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.

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