Mothers Fruit Cake

Name: Mothers Fruit Cake
Ingredients: 1 cup maraschino cherries; 1/2 cup almond apricot glaze; 1 cup pineapple glace; 1/2 cup mixed peel; 2 cups raisins, seedless; 1/2 cup golden raisins sultanas; 1/2 cup currants; 13 cup brandy; 1/4 cup flour, all-purpose; 1/2 cup sugar; 1/2 cup brown sugar; 3 large eggs; 1 tablespoon brandy; 1/2 cup flour, all-purpose; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 pinch cloves ground; 1/2 teaspoon baking powder

18 ingredients

9 steps

Ingredients

1 cup maraschino cherries
1/2 cup almond apricot glaze
1 cup pineapple glace
1/2 cup mixed peel
2 cups raisins, seedless
1/2 cup golden raisins sultanas
1/2 cup currants
13 cup brandy
1/4 cup flour, all-purpose
1/2 cup sugar
1/2 cup brown sugar
3 large eggs
1 tablespoon brandy
1/2 cup flour, all-purpose
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch cloves ground
1/2 teaspoon baking powder

Directions

1

Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl.
2

Marinate in brandy 2 days stirring occasionaly.
3

Add nuts and 1/4 cup of flour, stir well.
4

Cream butter with two sugars add eggs mixing well between each.
5

Add chocolate and brandy.
6

Sift in flour, cinammon, nutmeg, cloves, baking powder.
7

Add fruit mix and blend thoroughly.
8

Pour into tin, hollow the centre, bake 2 1/2 to 3 hours.
9

Paint with brandy and store at least two months to mature.