| 1 kg dried fruit mix
250 g dried dates, chopped 125 g butter ¾ cup brown sugar |
1 tsp ground cinnamon
½ cup water ½ cup brandy |
2 eggs, lightly beaten
1 cup flour 1 cup self-raising flour |
| 1. Grease and line two 4 x 9-inch loaf
tins. Combine mix fruit, dates, butter, sugar, cinnamon and water in a
large saucepan and cook over medium heat, stirring until butter melts.
Bring to a boil, then reduce heat and simmer for 3 minutes. Remove from
heat and cool.
2. Stir brandy and eggs into fruit mixture. Sift both flours together and combine with fruit mixture. Mix well. 3. Spoon batter into the prepared tins
and bake for 75 to 90 minutes at 160oC (310oF). Allow
cake to stand in tin for 10 minutes before turning onto a wire rack to
cool completely.
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