Title: James Beards Mothers Fruit Cake
Categories: Cake
Yield: 6 Servings
| 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 powder |
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.