2 full cups of mixed raisins, currants, sultanas and cranberries
½ cup chopped apricots or ½ cup crushed pineapple (drained)
½ cup Grape seed oil
1 cup of brown sugar or Chelsea low GI Raw sugar
½ cup of brandy or 1 cup of red wine (optional)
½  cup very strong coffee or tea (3 teaspoons of coffee to ½ cup hot water)
2 ½ cups Wholegrain flour
Teaspoons of finely grated orange rind or lemon rind
2-3 tablespoons of Maple syrup
4-5 Egg whites (2 yellows)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon, ginger, nutmeg

Line a deep square or round cake tin with cooking paper
Combine dry fruit, oil, sugar, alcohol, tea/coffee and stir over heat until combined. 
Simmer covered for 10minutes.  Cool to room temperature.
Add eggs, maple syrup, flour and dry ingredients.
Decorate with Almonds and Glace Cherries.
Bake slowly at 150 degrees for 2-3 hours.
After cooked splash the top with extra brandy, cover with tea towels and leave overnight to cool in pan.


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