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From Genevieve
Ingredients
- 500g butter
- 500g brown sugar
- 10 eggs
- 1.5kg sultanas
- 225g glaceed cherries, chopped
- 500g currants
- 240g raisins
- 240g candied peel, chopped
- 620g flour
- 1 teaspoon mixed spice
- 1 teaspoon vanilla essence
- 1 teaspoon almond essence
- 1 cup brandy
- 1 cup brandy extra
Method
Cream
butter and sugar, add eggs one at a time and beat well. Add dried fruit,
essences and flour. Pour into a lined large cake tin. Place in a cold oven
and turn heat to 140 C cook for 5 hours. Remove from oven and pour over
second cup of brandy.
Disclaimer:
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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