…….. time to bake a cake!
2 Kilos of fruit, (a mixture of your choice – including ready mixed nuts)
225g brown sugar
225g white sugar
6 free range eggs
350g plain flour
medium tin of crushed pineapple
small bottle of ginger ale
1tsp mixed spice
qtr tsp nutmeg
qtr tsp almond essence
qtr tsp lemon essence
half cup of brandy
Flour 1kilo of fruit. Soak in ginger ale overnight or for several hours.
Cream butter and sugar and gradually add eggs.
Add essences and glycerine.
Sift flour and spices and add to mixture alternately with fruit and nuts.
Line large tin (approx 23cm x 10cm).
Ladle in cake mixture.
Bake in oven about 3 hours starting at 175 degrees. Decrease to 150 degrees after 1 hour. Decrease to 120 degrees after another hour.
Use a skewer to add brandy over time, before you cut the cake it for Christmas.