b'PineappleFruit Cake500g mixed fruit, roughlyThis fruit cake is a family favourite that has chopped been tweaked and fine-tuned over the years 100g glac cherries to get it to this level of perfection. We love it! Give it a try. You wont be disappointed. Brandy Marinate mixed fruit and glac cherries with 440g tinned crushedbrandy in a sealed container for 7 to 10 days, pineappleturning it every day. Keep in fridge. (If you dont want to marinate the fruit you can just make it 125g butter without the brandy - but why would you?) 1 cup dark brown sugar Line a deep 20cm round tin with greaseproof 1 tsp mixed spice paper. 1 tsp bicarbonate of soda Combine marinated fruit, undrained pineapple, butter, sugar, spice and bicarbonate of soda in a 2 free-range eggs, lightlypan.beaten Stir over heat until sugar is dissolved, bring to boil 1 cup plain flour and boil uncovered for 3 minutes. 1 cup self-raising flour Allow to become cold. When cold, add eggs and Blanched almonds andsifted flour, and mix well.glac cherries, to decorate Spread into prepared tin. Decorate with blanched almonds, glazed cherries, then coat top with a light egg wash.Bake in 160C oven for 1 and half to 2 hours, until a skewer comes out clean. Cover, leave in tin until completely cold. Remove from tin leave lining paper intact. Refrigerate in airtight container for up to a week.139'