I have been making this since 1986 when I first found the recipe. It’s moist and lovely every time. I often make it in 5″ tins, as that size makes a good sized gift for a next door neighbour, or older single person. I use Ruby Port instead of brandy as it gives a good colour, but either works. I wrap in cling wrap, use Xmas ribbon and tinsel and most people just love them.
Something home cooked is a rarity now days. Use a big spoon of marmalade instead of the fruit rinds if desired and I never cook in a square tin as the corners dry out.
Happy cooking!
If preferred, 1 1/4kg mixed fruit can be used instead of the dried fruit listed in the ingredients below. Decorate cake with glace cherries and almonds, before baking, if desired.
Ingredients
Method
Thanks so much to Virginia Carter for sending through this recipe. If you have a recipe to submit, send it to us here