• 500g cake mix
• 250ml sticky brown sugar
• 125ml / 60g chopped dates / candied peel
• 125g butter
• 250ml apricot juice
Method for Fruit Ingredients
Boil gently for 20 minutes.
Allow to cool slightly.
Add 5ml Bicarbonate of Soda, sieved.
Allow to stand overnight.
Line the outside with 2 layers brown paper / newspaper
Tie with string / hold together with paper clips
Line the inside with 4 layers of tin foil; cut at bottom to fit tin
Add a double layer of greaseproof paper cut as above
Cut three rounds each of foil and paper
Cut out round of paper to design fruit & nut layout
Add 1 teaspoon ginger / allspice for a spicier taste
Preparation: 45 – 60 minutes, includes cooking the fruit and preparing the tin
Cooking: 2½ hours
Allergens: Gluten, wheat, nuts, egg
• 125ml brandy
• 125ml glacé cherries, chopped
• 100g pecan nuts, chopped
• 2 extra large eggs, beaten – at room temperature
• 500ml cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt – this is most important because it helps the cake to rise
• 1 tablespoon cocoa
• 1 rounded teaspoon mixed spice
• 1 rounded teaspoon cinnamon
Making the Cake
Heat oven to 160°.
Add the brandy, cherries and nuts to the fruit mix.
Fold in the beaten eggs.
Sift the dry ingredients together and fold into the fruit mix – the mixture should be moist without being wet & sloppy.
Turn into a 20cm round or 18cm square cake tin.
Decorate the top of the cake with glacé fruit and nuts.
Put 2 bowls of water in the bottom of the oven – this will ensure that the cake doesn’t dry out or burn.
Put the cake in the oven for 10 minutes at 160°.
Drop the oven temperature to 150°.
Bake the cake for 2½ hours.
After 1½ hours, cover the cake with a round of tin foil, shiny side up, to prevent burning.
Remove cover after 2 hours and start testing the cake.
When a skewer inserted comes out clean, remove the cake from the oven.
Cool the cake in tin.
Before closing up the foil & paper, sprinkle with 4 tablespoons brandy.
• 200g nuts as follows ~
100g pecans for the cake mixture and
100g almonds for decoration
• 200g cherries as follows ~
100g for the cake mixture and
100g for decoration and / or
• 200g mixed glacé fruit for decoration ~ optional