INGREDIENTS

• 200g white sugar
• 120g butter
• 250ml water
• 1 cup raisins
• 1 cup currants
• 1 cup sultanas
• ½ cup candied peel
• ½ pecan nuts, chopped
• ½ cup dates
• ½ cup crystalized fruit
• ½ cup glace cherries
• 5ml bicarbonate of soda
• 2 eggs, well beaten
• 240g cake flour, sifted
• 1 teaspoon baking powder
• 1ml salt
• 30ml brandy, optional
• 20ml brandy, optional
• 20ml sherry, optional

METHOD:

1. Place the sugar, butter and water into a heavy based saucepan and heat gently together until melted.
2. Add the raisins, currants and sultanas and bring to the boil.
3. Simmer for 20 minutes. Three minutes before the end of the simmering time, add the candied peel, nuts, dates, crystalized fruit and cherries.
4. Remove from the heat and whilst still warm, add the bicarbonate of soda.
5. Once the mixture is cool enough not to cook the eggs, add the well beaten eggs.
6. Mix the flour, baking powder and salt together and fold into the mixture. Lastly add the brandy.
7. Spoon the mixture into a 20cm cake tin or 1 litre oven proof bowl lined with foil and sprinkle the top of the mixture light with water.
8. Bake at 150C for 1 hour and then reduce the temperate to 12oC and cook for a further 1 – 1.5 hours until cooked through, sprinkling with water at 20 minute intervals.
9. Remove from the oven and douse with a mixture of brandy and sherry

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist