- 250g currants
- 250g raisins
- 250g sultanas
- 250g glacé cherries, halved
- 250g dates, chopped
- 150g mixed peel
- 125ml brandy
- 250g butter
- 375g brown sugar
- 6 extra-large eggs
- 375ml flour
- 10ml baking powder
- 10ml mixed spice
- 100g pecan nuts, chopped
- extra brandy
Raisins, currants and sultanas can be replaced with 750g cake fruit mix.
If you don’t want to use alcohol, use apple juice instead of brandy.
If you want to ice your cake, do it about a week before Christmas.
IN THE KITCHEN
Combine all prepared fruit, cover with brandy and leave overnight.
Line a 23cm-deep cake tin with greaseproof paper.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix a little flour into the fruit mixture. Sift remaining flour with baking powder and spice. Add to egg mixture alternately with fruit mixture. Finally, mix in the nuts.
AT THE BRAAI
Prepare a Gas braai for indirect cooking at low heat (14-170oC)
Spoon into prepared tin and bake for 3-4 hours.
Leave in tin to cool and wrap well in foil and plastic or air-tight tin until required.
Pour brandy over cake every now and then.