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    Brandied fruit and nut cake

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    Brandied fruit and nut cake

    • Preparation time: 10 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Makes: 10 slices


    • 200g pecan nuts
    • 340g stoned dates
    • 150g glacé cherries
    • 150g dried pineapple rings, chopped
    • 50g dried apricots
    • 100g mixed peel
    • 8 tbsp brandy
    • 200g light brown soft sugar
    • 140g wholemeal plain flour
    • 1 tsp baking powder
    • 4 eggs, beaten
    • large pinch freshly grated nutmeg


    1. Preheat the oven to 170C,gas mark 3. Grease and line the base and sides of a 23cm tinwith greaseproof paper. Put the pecan nuts and dried fruit in a large bowl then pour over 3 tbsp brandy. Add the remaining ingredients and combine well.
    2. Turn the mixture into the tin, place on a baking sheet and bake in the oven for 1 hour 30 minutes; when cooked, a skewer will come out clean. Pour over 1 tbsp brandy, then leave to cool a little before removing the tin and paper and cooling completely on a wire rack.
    3. Wrap in fresh greaseproof paper and foil. Over the next 4 days, pour over 1 tbsp brandy daily.

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