Ingredients
- 225 sultanas
- 5 eggs
- 3 cointreau
- 1 1/2 angostura bitters
- 33,100 ml cream the butter
- 240 gr butter
- 210 gr demerara sugar
- 160 gr raisins
- 130 gr self raising flour
- 110 gr currants
- 55 gr stoned no soak prunes
- 45 gr rum
- 45 ml water
- 40 gr cherry brandy
- 40 gr brandy
- 40 gr mixed candied peel
- 30 gr glace cherries
- 30 gr pecans
- 26 gr almonds
- 16 ml molasses sugar
- 7 gr vanilla extract
- 1 gr salt
- 1 gr nutmeg (ground)
- 1 gr cinnamon (ground)
fold in the flour and beaten eggs. Add the fruit mixture a little at a time until it is evenly blended. Spoon the cake mixture into the prepared tin, level the top and bake in the preheated oven for about 3.5 to 4 hours. If you think the cake is becoming too brown, place a double thickness of greaseproof paper over the top of it as protection. When the cake is quite cold, wrap it in greaseproof paper first then either place it well in a plastic cake box or wrap it in silver foil. This cake will keep for a few weeks. Taken from Christmas baking magazine. ----
