Chunky Brandied Christmas Fruitcake

"Handwritten from my grandma's recipe collection. This is from a friend of hers, no name dated 1984. In her notes she has stated "quite chunky due to all the nuts, looks very pretty when cut""
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Ready In:
24hrs 3mins




  • Day one.
  • Coarsley chop all the dried fruit and place into a large glass or ceramic bowl.
  • Pour over brandy, cover with cling wrap and leave overnight (at least 12 hours) on your kitchen bench. Don't refridgerate.
  • Day two.
  • Add in coarsley chopped nuts and sugar. Stir.
  • In a seperate bowl, beat the eggs with the essence until thick. Add the flour and baking powder and stir.
  • Mix the cake mixture in with the fruit and nut mix, stir well.
  • Pour mixture into a greased and lined deep 20cm cake tin.
  • Gently drop the filled cake tin on the floor 5 times to remove all air bubbles.
  • Bake at 140oC for 2 1/2 - 3 hours, or until cooked.
  • Cool completley in the tin.
  • Serve in small slices.

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<p><img src= alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I&nbsp;enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. &nbsp;I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
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