Fruity Christmas cake
Montagu dried fruit cake mix
Montagu Pitted Dates Chopped
Montagu Cashew Nuts
Moir’s Whole Glace Red Cherries
Moir’s Whole Glace Green Cherries
Moir’s Vanilla Essence
Sasko self raising flour
Preheat the oven to 120 °C (250 °F) and butter the inside of a high, 25cm cake tin.
Line the tin with three layers of baking paper and butter the inside again.
Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
Remove the mixture from the heat and let it cool. Add the cherries.
Combine the eggs, vanilla and brandy together, and add it to the mixture.
Add the flour, cinnamon and salt, and mix well.
Spoon the mixture into the pan and bake for two hours.
Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
Sprinkle more brandy over regularly to keep the cake moist.