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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INGREDIENTS
Nutrition- 1cup raisins
- 1⁄2
- 1⁄2cup dried apricot
- 225
- 1⁄2
- 2⁄3cup candied peel
- 1⁄2cup red glace cherries
- 1⁄2cup glace green cherries
- 1cup brandy
- 1 1⁄2cups brazil nuts
- 1 1⁄2cups walnuts
- 2⁄3cup raw sugar
- 3
- 1
- 1cup wholemeal plain flour
- 1⁄2teaspoon baking powder
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DIRECTIONS
- 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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