Ingredients:

Ingredients which have to be prepared a day
before commencing the recipe:

  • 3 spoonful of rum
  • 3 spoonful of cherry brandy
  • 3 spoonful of cognac
  • 3 spoonful of port
  • 3 spoonful of water
  • 2 teaspoonful of mixed herbs
  • 1 ½ teaspoon of vanilla essence
  • 1 spoonful of brown sugar
  • 450g raisins
  • 225g currants
  • 110g sliced prunes
  • 50g cherries, cut
  • 110g candied sweets
  • 50g mixed almonds and cut


Ingredients for the cake:

  • 250g self-raising flour
  • 250g brown sugar
  • 250g unsalted butter
  • 350g eggs

Method:

1. The day before starting this recipe, mix the fruit with the alcohol.

2. In order to initiate the cake process, apply some butter to the pan in which you will place the cake and cover with a baking sheet.

3. Preheat the oven at a temperature of 275f/140c/gas1.

4. Combine the flour, butter and sugar together. Stir.

5. Add the eggs and continue stirring.

6. Finally add the fruit which have been combined with the alcohol and bake the cake for at least 3 hours.

This Christmas cake pulls out all the stops – if you have the time, feed it with brandy in the run up to Christmas.