|310 ml||brown sugar — soft|
|1 kg||fruitcake mix|
|250 g||dates — chopped|
|250 g||golden sultanas — chopped|
|250 g||cashews and macadamia nuts - chopped|
|7 ml||baking soda|
|100 g||whole red cherries|
|100 g||whole red glacé cherries|
|100 g||whole green glace cherries|
|5||eggs — beaten|
|20 ml||vanilla — extract|
|625 ml||flour — self-raising|
|5 ml||sea salt and freshly ground black pepper — to taste|
|5 ml||cinnamon — ground|
Preheat the oven to 120 °C (250 °F) and butter the inside of a high, 25cm cake tin.
Line the tin with three layers of baking paper and butter the inside again.
Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
Remove the mixture from the heat and let it cool. Add the red and green cherries.
Combine the eggs, vanilla and brandy together, and add it to the mixture.
Add the flour, cinnamon and salt, and mix well
Spoon the mixture into the pan and bake for two hours.
Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
Regularly sprinkle over some more brandy to keep the cake moist