175 g (6 oz) glace cherries halved
4 oz (100 g) chopped mixed peel
2 oz (50 g) walnuts, chopped
1/2 cup (50 g) 2 oz chopped almonds
4 oz (100 g) sultanas (golden raisins)
3 oz (75 g) glace pineapple, chopped
3 oz (75 g) crystallized ginger, chopped
3 tablespoons brandy
1 cup (250 g) butter
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
4 large eggs, beaten
3 1/2 cups (350 g) 12 oz plain flour (All purpose)
1 tablespoon baking powder
4 oz (100 g) chopped mixed peel
2 oz (50 g) walnuts, chopped
1/2 cup (50 g) 2 oz chopped almonds
4 oz (100 g) sultanas (golden raisins)
3 oz (75 g) glace pineapple, chopped
3 oz (75 g) crystallized ginger, chopped
3 tablespoons brandy
1 cup (250 g) butter
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
4 large eggs, beaten
3 1/2 cups (350 g) 12 oz plain flour (All purpose)
1 tablespoon baking powder
method
1. Put the cherries, peel, nuts, sultanas, pineapple and ginger in a bowl and sprinkle over the brandy. Leave overnight.
2. The next day, cream the butter and sugar together, then beat in the eggs.
3. Sift together the flour and baking powder and add to the creamed mixture. Mix well.
4. Stir in the fruit and nuts. If the mixture is too stiff, add a little milk.
5. Line a 25 cm (10 inch) cake tin with greased greaseproof paper. Wrap newspaper around the outside of the tin.
6. Turn the cake mixture into the tin.
7. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for 1 1/2 hours, then reduce the temperature to cool 150°C (300°F) Gas Mark 2 and bake for a further 1 1/2 to 2 hours.
2. The next day, cream the butter and sugar together, then beat in the eggs.
3. Sift together the flour and baking powder and add to the creamed mixture. Mix well.
4. Stir in the fruit and nuts. If the mixture is too stiff, add a little milk.
5. Line a 25 cm (10 inch) cake tin with greased greaseproof paper. Wrap newspaper around the outside of the tin.
6. Turn the cake mixture into the tin.
7. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for 1 1/2 hours, then reduce the temperature to cool 150°C (300°F) Gas Mark 2 and bake for a further 1 1/2 to 2 hours.
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