b'88 89PINE APPLEFRUIT C AKE500g mixed fruit, roughlyThis fruit cake is a family favourite that has been chopped tweaked and fine-tuned over the years to get it to 100g glac cherries this level of perfection. We love it! Give it a try. You wont be disappointed. Brandy Marinate mixed fruit and glac cherries with brandy 440g tinned crushed 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 1 cup dark brown sugar would you?) 1 tsp mixed spice Line a deep 20cm round tin with greaseproof paper. 1 tsp bicarbonate of soda Combine marinated fruit, undrained pineapple, butter, sugar, spice and bicarbonate of soda in a pan.2 free-range eggs, lightly beaten Stir over heat until sugar is dissolved, bring to boil and boil uncovered for 3 minutes.1 cup plain flour1 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.'