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1
prepare your tins with the wax paper:.
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2
cut circles of wax paper to line the bottom and to cover the tops of the cakes while it bakes to prevent it from drying out.
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3
Its a bit tricky to get them to stay in place, so oil the tin as well after you put your bottom sheet inches Your cake will come out easily too.
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4
Put another circle of wax paper on the top after you have dished your mixture inches Its also much easier to use loose bottom tins, but you dont have to if you oil your tin well.
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5
Boil your fruit:.
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6
Fruit Mixture - Boil all the ingredients together in a large pot until it bubbles and the sugar dissolves.
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7
Set it aside to cool.
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8
You can add the following towards the end if you like (once your sugar has dissolved but your mixture is still hot).
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9
If you do, add a little bit more water so that you mix is not too thick.
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10
-1 box of cherries (optional).
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-1 packet of pitted dates (optional).
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12
Sift your dry ingredients:.
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13
Add eggs and brandy to cooled fruit.
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14
Once you fruit mix is cooked and cooled, add one 'wholesome' serving spoon of brandy.
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15
When you have mixed that through properly, add eggs, mixing in thoroughly one at a time.
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16
Mixed fruit and dry ingredients:.
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17
Add your dry ingredients to the fruit mix.
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18
Mix thoroughly and dish into a loose bottom tin lined with wax paper.
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19
Bake at 140 degrees Celsius for 2 hours.
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20
Do a knife test to be sure that its cooked before you take it out.
