Ingredients
- 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
- Tips
- 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.
Instructions
- 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 (140° To 170°C)
- 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.
- Marinating Time: 24 Hours
- Preparation Time: 20 Minutes
- Braai Time: 3-4 Hours
- Serves: 8-10
- Skill Level: Advance
- Cooking Method: Indirect Heat
- Braai Temperature: 140°C-170°C
- Equipment: Drip Pans Large Za, Chimney Starter