- STEP 1
Place butter, sugar, dried fruit, cherries, a capful of brandy and boiling water into a saucepan.
- STEP 2
Boil for 10 mins. Add the spices and 65ml brandy and leave to cool.
- STEP 3
Sieve together the flour, bicarb and salt and add to the fruit mixture.
- STEP 4
Mix in the beaten egg.
- STEP 5
Pour the mixture into a greased and lined 20cm round baking tin. Use good quality baking paper or 2 layers of waxed paper. Make sure the paper is 5cm higher than the tin.
- STEP 6
Bake for 1 hour at 150°C and then cover with foil and bake for a further 15 minutes (or until a skewer comes out clean.)
- STEP 7
Allow to cool in the turned off oven with foil still covering for 20 minutes.
- STEP 8
Remove the cake from the oven and allow to cool completely before turning out onto a wire rack. Brush the top and sides with brandy. Cover with waxed paper and place in a cake tin.
- STEP 9
The following day, unwrap the cake and inject 25 ml brandy into the sides and centre of the cake using a glue syringe. Wrap well and place in tin.
- STEP 10
Repeat step 9 twice before Christmas. This cake is at its best when it has had 8 weeks to mature. This recipe makes a good wedding cake as it can be halved and doubled for multiple tiers and kept to be enjoyed on the first anniversary!