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Categories:
nuts almonds walnut halves dates mixed peel glace cherries glace pineapple raisins flour baking powder salt sugar vanilla essence brandy eggs icing sugar
Viewed: 44 - Published at: 5 years agoIngredients
- 125 g whole brazen nuts
- 125 g blanched almonds
- 125 g walnut halves
- 1/4 cup chopped dates
- 2 tablespoons chopped mixed peel
- 50 g glace cherries
- 125 g glace pineapple
- 1/4 cup raisins
- 6 tablespoons flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 6 tablespoons raw sugar
- 1/2 teaspoon vanilla essence
- 2 tablespoons brandy
- 2 eggs
- 3 tablespoons icing sugar
Method
- In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
- In a separate bowl Sift flour, baking powder and salt.
- Stir in the sugar.
- Add to fruit and nut mixture.
- In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
- Add the fruit and nut mixture, stirring to combined.
- Spoon mixture onto a well greased 18cm ring tin.
- Smooth the top surface.
- Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
- Leave to stand in the tin until cool before turning out onto a cooling rack.
- When cold, wrap in tin foil and store in the refrigerator.
- When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.
