Ingredients

1. 2. 3.

2 (8 ounce) containers candied cherries 1 (8 ounce) container candied mixed citrus peel 2 cups raisins 1 cup dried currants 1 cup dates, pitted and chopped 2 (2.25 ounce) packages blanched slivered almonds 1/2 cup brandy 1/2 cup all-purpose flour 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup butter 2 cups packed brown sugar 6 eggs 3/4 cup molasses 3/4 cup apple juice

Directions
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

4.

Nutritional

Ingredients:

1lb 2oz/525g currants 8oz/ 225g golden raisins/sultanas* 8oz / 225g raisins 4oz / 110g mixed candied peel, finely chopped 6oz / 165 glace cherries, halved 10oz/ 300g all purpose or plain flour Pinch salt level tsp mixed spice ** level tsp ground cinnamon level tsp freshly ground nutmeg 2 sticks / 300g butter, slightly softened 10 oz / 300g soft brown sugar Zest of lemon 6 large eggs, lightly beaten 3 tbsp brandy, plus extra for feeding

Preparation:

Heat the oven to 300F/150C/Gas 2 The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.

Line a 9 inch cake tin with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside read more about why here. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices. In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake). Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn, and though it won't affect the cake, it doesn't smell too good. Stand the tin on a double layer of newspaper in the lower part of the oven, if you have a gas oven ensure the paper is well away from the any flame, and bake for 4 hours. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2 hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse. After 4 hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven. Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy. This feeding should be repeated every two weeks up until Christmas. The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin.

Ingredients (serves 20)

510g (3 cups) sultanas 265g (1 1/2 cups) Sunbeam flame raisins 155g (1 cup) currants 150g (1 cup) pitted dates, finely chopped 1 x 100g pkt red glace cherries, quartered 75g (1/2 cup) Ocean Spray craisins 75g (1/2 cup) dried pineapple, finely chopped 50g (1/4 cup) mixed peel 185ml (3/4 cup) brandy 2 tsp finely grated orange rind Melted butter, to grease 250g butter, at room temperature 200g (1 cup, firmly packed) brown sugar 4 eggs 300g (2 cups) plain flour 2 tsp mixed spice Blanched almonds, to decorate Red glace cherries, extra, halved, to decorate 2 tbs brandy, extra

Method
1. Combine sultanas, raisins, currants, dates, cherries, craisins, pineapple, mixed peel, brandy and orange rind in a large bowl. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.

2.

Preheat oven to 150C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with 3 layers of non-stick baking paper.

3.

Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well between each addition until just combined. Add butter mixture to fruit mixture and stir to combine. Add flour and mixed spice and stir until well combined. Spoon into prepared pan and smooth the surface. Lightly tap pan on benchtop to release any air bubbles. Arrange almonds and cherries on top of the cake.

4.

Bake in oven, covered with foil, for 2 hours 40 minutes to 3 hours or until a skewer inserted into centre comes out clean. Drizzle hot cake with extra brandy. Set aside to cool before turning out.

Notes
You can make this cake up to 3 months ahead. Cover with plastic wrap and store in an airtight container in a cool, dark place.

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