This dense fruit cake use 80% of dried fruit soaked in brandy overnight, then baked for 2 to 3 hours slowly. To be consume in Christmas, you need to bake 3 to 4 weeks beforehand, in order to let the fruity flavour blend into the cake.
Ingredients: Sultana, raisin, currant, galcé cherry, mix peel, brandy, cinnamon, mix spice, nutmeg, almond extract, lemon zest, orange zest, brown sugar, egg, butter and unbleach-flour
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