Ingredients
4oz mixed peel
4oz glace pineapple
4oz glace cherries
4oz crystallised ginger
4oz sultanas
3 tbspns. Brandy
12oz plain flour
9oz butter
9oz caster sugar
4 eggs
4oz chopped walnuts
Method
- Wash the sugar coating from the cherries, pineapple and ginger in warm water and then pat dry. Cut the cherries in half and coarsely chop the pineapple and ginger. Put into a mixing basin with the sultanas, peel and brandy and leave to soak overnight. Sift the flour and set aside.
- Cream the butter and sugar until soft and light. Lightly mix the eggs and then gradually beat into the creamed mixture a little at a time, adding some of the flour with the last few additions of egg.
- Using a metal spoon, fold in the remaining flour and then the soaked fruit with any liquid in the basin, and the walnuts. Spoon into a greased and lined eight inch cake tin.
- Spread the mixture until level and then hollow out the centre slightly. Place below the centre of the oven at 150°C, 300°F or gas mark two and bake for two and three-quarter hours. Allow the cake to cool in the tin then wrap in grease proof paper and tinfoil until required.
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