Ingredients
- 1.26kg glazed dried fruit and nuts of your choice
- 375g cake flour
- 125g sugar
- 250ml water, at room temperature
- 375g unsalted butter
- 250g treacle sugar
- 6 eggs
- 250ml brandy
- 10ml mixed spice
- 2.5ml salt
- 2.5ml bicarbonate of soda
- 10ml baking powder
Method
Cut up the fruit and coat with 185g flour. Combine with the nuts.
Place the sugar in a saucepan and gently heat to dissolve and caramelise. Remove from the stove and carefully stir in the water.
Take care not to burn yourself as the mixture will bubble. Allow to cool. Cream the butter and treacle sugar. Add the eggs, one at a time, and beat until well mixed.
Stir in the sugar syrup and the brandy.
Fold in the fruit, the remaining flour, spices, salt, bicarbonate of soda and baking powder.
Line a 24cm loose-bottomed tin with a double layer of silicone paper.
Bake at 150°C until a skewer inserted comes out clean.
Recipe by www.taste.co.za