Annabelle

Ingredients

• 1 ½ kg mixed dried fruit
• 2 tablespoons apricot jam
• ¼ cup sherry
• ½ cup pineapple juice
• 1 teaspoon almond essence
• 1 teaspoon orange essence
• 1 teaspoon lemon essence
• 1 teaspoon vanilla essence
• 1 teaspoon brandy essence
• 2 tablespoons brandy or cointreau
• 300g flour
• ¼ teaspoon baking powder
• pinch salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon mixed spice
• ½ teaspoon ground cloves
• 250g soft butter
• ½ cup soft brown sugar
• 4 eggs

 

 

 

 

Method

Place fruit, jam, sherry, pineapple juice, essences and brandy in a glass bowl and mix well. Leave to soak overnight in a cool dark place or up to 8 weeks, stirring every few days. Preheat oven to 130 C. Sift together flour, baking powder and spices. Cream together butter and brown sugar add eggs one at a time, beating well after each. Alternate eggs with a little flour mixture to prevent curdling. Stir remaining flour through fruit mixture and add to the butter and eggs. Stir well to combine. Pour into a lined tin and bake for 2 ½ - 3 hours until cake tests cooked.