|450.00 ml||flour — cake|
|10.00 ml||baking powder|
|100.00 g||glacé cherries — halved|
|100.00 g||prunes — pitted, quartered|
|100.00 g||mixed citrus peel|
|100.00 g||almonds — flaked|
|100.00 g||walnuts — coarsely chopped|
|4.00||eggs — extra-large|
|50.00 ml||cherry liqueur|
|icing sugar — to dust|
Preheat the oven to 160 ºC (325 ºF) . Spray a 1 litre ring or ordinary cake tin with non-stick spray.
Sift the dry ingredients together in a mixing bowl.
Combine the chopped fruit and nuts and sprinkle a little of the mixture in the bottom of the cake tin. Sift a little of the flour mixture over the remaining fruit mixture.
Beat the eggs and sugar together until light and add the fruit mixture, alternating with the dry ingredients. Mix well. The batter will be quite stiff.
Turn into the prepared tin.
Bake for 25 to 30 minutes or until a testing skewer comes out clean when inserted into the centre of the loaf.
Pour over the brandy and liqueur and leave for a few minutes. Turn out onto a wire rack to cool.
Dust the loaf with a little icing sugar just before serving, if desired.
Makes a small loaf ring.