Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

125 g Glace cherries 1/2 c Sugar
90 g Glace apricot 1/2 c Soft brown sugar
250 g Glace pineapple 3 lg Eggs
125 g Mixed peel 45 g Grated dark chocolate
300 g Raisins 1 tb Brandy
125 g Sultanas 1/2 c Flour
125 g Currants 1/2 ts Cinnamon
1/3 c Brandy 1/4 ts Nutmeg
90 g Pecans 1 pn Ground cloves
1/4 c Flour 1/2 ts Baking powder
90 g Butter

Place cherries, apricots, pineapple, peel, raisins, sultanas,
currants in a bowl. Marinate in brandy 2 days stirring occasionaly.
Add nuts and 1/4 cup of flour, stir well. Cream butter with two
sugars add eggs mixing well between each. Add chocolate and brandy.
Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix
and blend thoroughly. Pour into tin, hollow the centre, bake
150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two
months to mature.

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