Brandied fruit and nut cake


  • 200g pecan nuts
  • 340g stoned dates
  • 150g glacĂ© 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.
  • Preparation time: 10 minutes
  • Cooking time: 90 minutes
  • Total time: 1 hour 40 minutes 60 minutes 40 minutes

Makes: 10 slices

Nutritional Info

Typical values per serving:

Energy 2175.68kJ
Fat 17.1g
Saturated Fat 1.9g
Sugars 69.0g
Salt 0.33g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Tue Mar 01 00:00:00 GMT 2011.