rpm2604

Abstract

I have been making this for 25 years

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Ingredients

500g Sultanas

375g Raisins

60g Dates

125g Glace Cherries

90g Glace Pineapples

60g Dried Apricots

4 Tablespoons grated Mixed Peel

1/2 Cup Brandy

½ Cup Sweet Sherry

250g unsalted butter

1 Tablespoon Golden Syrup

1 1/3 cups brown sugar

5 eggs

2 cups plain flour

½ teaspoon cinnamon

½ teaspoon mixed spice

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Method

Place sultanas, roughly chopped raisins and dates, halved cherries and finely chopped pineapple and apricots in a colander over pan of boiling water.  Cover and steam for approx 6 minutes until fruit is soft and plump.  Cool slightly.  Add grated rind, brandy and sherry and leave covered overnight.

 

Cream butter until light and creamy, gradually add sugar and beat well until sugar has dissolved.  Beat in golden syrup.  Add eggs one at a time and beat well after each addition.  Stir in fruit mixture, mix well and add sifted dry ingredients. Mix until well combined.  Place mixture in a deep 20cm square cake tin which has been lined with 2 sheets brown paper and one sheet of baking paper.

Bake in slow oven (140 degrees) for approx 3 ½ hours.  Pour extra brandy over it if desired.

Leave cake in the tin and wrap immediately in thick towels and newspaper.  Next day remove from tine and wrap in aluminium foil until ready to serve.