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.