Associated recipe: Butter Brandy Sauce
Ingredients
- 2 Cups cho-choes
- 8 Ounces (225 Grams) mixed fruits (raisins & mixed peel)
- 2 Cups (1⁄2 Litre) cherry cordial wine
- 1 Pound (450 Grams) grace hello margarine
- 1 Pound (450 Grams) dark sugar
- 6 Medium eggs
- 6 Cups all purpose flour
- 1 Teaspoon mixed spice
- 4 Teaspoons baking powder
- 2 Teaspoons nutmeg
- 2 Teaspoons almond flavouring
- 2 Teaspoons vanilla
- 6 Tablespoons grace browning
Method
1. Boil and mash cho-choes, blend mixed fruits and wine.
2. Cream Grace Hello Margarine and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. Combine flour, mixed spice, baking powder and nutmeg and fold a half into the creamed mixture.
5. Mix in the almond flavouring, vanilla, blended fruits, cho-choes and Grace Browning. Fold in the remainder of the flour.
6. Scrape batter into two greased and lined 10" cake tins; cover and allow to bake at 160°C/325°F or until skewer inserted comes out clean.
To serve
Serve with Butter Brandy Sauce.
