Ingredients
- 250ml water
- 310ml soft brown sugar
- 1kg Dried Fruit and Nuts fruit cake mix
- 250g dates chopped
- 250g golden sultanas
- 250g cashew and macadamia nuts roughly chopped
- 7ml baking soda
- 250g Butter
- 100g whole red Moir’s cherries
- 100g whole green Moir’s cherries
-
- 5 eggs beaten
- 20ml vanilla extract
- 125ml KWV Brandy
- 625ml SASKO Self-Raising Flour
- 5ml salt
- 5ml cinnamon powder
Method
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 cherries.
Combine the eggs, vanilla and brandy together, and add it to the mixture.
Add the SASKO Self-Raising Flour, cinnamon, 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 it and place it in an airtight container.
Sprinkle more brandy over the cake regularly to keep the it moist.
Recipe by Chef Mynhardt Joubert