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.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method