James Beards Mothers Fruit Cake

Path: Home > Cakes > James Beards Mothers Fruit Cake

James Beards Mothers Fruit Cake



Ingrients & Directions


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


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


From

Yields
6 Servings

This page was published 20.09.2011 in 15:51.