250g dried apricots
125g raisins
125g dates
125g glace cherries
125g sultanas
125g currants
125g mixed peel
185g butter
1 cup brown sugar
1 cup water
0.5 cup brandy
0.25 cup apricot jam
3 eggs
1.5 cups self raising flour
1.5 cups plain flour
125g raisins
125g dates
125g glace cherries
125g sultanas
125g currants
125g mixed peel
185g butter
1 cup brown sugar
1 cup water
0.5 cup brandy
0.25 cup apricot jam
3 eggs
1.5 cups self raising flour
1.5 cups plain flour
Chop apricots, raisins and dates, halve cherries; combine all fruits in pan with butter, sugar and water, stir over medium heat until butter is melted and sugar dissolved, bring to boil, cover, reduce heat, simmer 10 minutes. Remove from heat, stir in brandy and jam, cover, leve to stand overnight. Next day, stir in lightly beaten eggs and sifted flours, mix well. Spread mixture into lined (bring paper 5 cm above edge of tin), deep 20cm square tin or deep 23cm round tin. Bake in moderately slow oven 2.5 hours, or until cooked when tested. Cover top of cake with aluminium foil, leave to become cold. Wrap in plastic food wrap (leave lining paper intact), then in aluminium foil, store in cool dark place for up to 4 weeks.
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