[cooked-sharing]
3 cups raisins
1 ½ cups sultanas
1 cup currants
¾ cup chopped dates
1 cup slivered almonds
¾ cup brandy
250 g butter
1 ¼ cups brown sugar
4 eggs
2 ¼ cups plain flour
½ tsp Bake Aid (slightly heaped)
¼ tsp bicarbonate of soda
1 tsp ground cinnamon
3 tbsp brandy, extra
1
Place the fruit, almonds and ¾ cup brandy in a bowl. Cover with cling wrap and allow to soak for at least 4 hours or overnight.
2
Preheat the oven to 140°C. Cream butter and sugar. Gradually add the eggs beating after each one, beat well.
3
Sift the flour with the Bake Aid once, add the bicarbonate of soda and cinnamon to the flour and sift twice more.
4
Mix butter and fruit mixtures with the flour and stir until combined.
5
Line a 20cm square cake tin with two layers of non-stick baking paper. Spoon in the mixture and bake for 2 hours or until cooked. Pour over the extra brandy while the cake is hot. Cool in the tin.
CategoryBaking & Desserts, Christmas
Ingredients
3 cups raisins
1 ½ cups sultanas
1 cup currants
¾ cup chopped dates
1 cup slivered almonds
¾ cup brandy
250 g butter
1 ¼ cups brown sugar
4 eggs
2 ¼ cups plain flour
½ tsp Bake Aid (slightly heaped)
¼ tsp bicarbonate of soda
1 tsp ground cinnamon
3 tbsp brandy, extra
