Recipe - James Beards Mothers Fruit Cake

125 g Glace cherries
90 g Glace apricot
250 g Glace pineapple
125 g Mixed peel
300 g Raisins
125 g Sultanas
125 g Currants
1/3 cup Brandy
90 g Pecans
One fourth cup Flour
90 g Butter
One half cup Sugar
One half cup Soft brown sugar
3 lg Eggs
45 g Grated dark chocolate
1 tablespoon Brandy
One half cup Flour
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
1 pn Ground cloves
One half teaspoon Baking powder

Place cherries, apricots, pineapple, peel, raisins,
sultanas, currants in a bowl. Marinate in brandy 2
days stirring occasionaly. Add nuts and One fourth cup of
flour, stir well. Cream butter with two sugars add
eggs mixing well between each. Add chocolate and
brandy. Sift in flour, cinammon, nutmeg, cloves,
baking powder. Add fruit mix and blend thoroughly.
Pour into tin, hollow the centre, bake 150degrees 2
One half to 3 hours. Paint with brandy and store at least
two months to mature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini