b'Pineapple Fruit Cake500g mixed fruit, roughlyThis fruit cake is a family favourite that has been chopped tweaked and fine-tuned over the years to get it to this level of perfection. We love it! Give it a try. You 100g glac cherries wont be disappointed. Brandy440g tinned crushedMarinate mixed fruit and glac cherries with brandy pineapplein a sealed container for 7 to 10 days, turning it every day. Keep in fridge. (If you dont want to marinate the 125g butter fruit you can just make it without the brandy - but why would you?)1 cup dark brown sugarLine a deep 20cm round tin with greaseproof paper.1 tsp mixed spiceCombine marinated fruit, undrained pineapple, 1 tsp bicarbonate of soda 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 sifted flour, and mix well. Blanched almonds and 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.183'