How to make it

  • In saucepan, combine all fruits.
  • Add the brandy, rum, port, Kirsch, spices, vanilla, salt, molasses, and 4 tbsp of water.
  • Bring to a boil and simmer gently for 20 min.
  • Set aside to cool, then cover and chill for 1 week.
  • Preheat oven to 275F.
  • Grease and line a 9” square pan.
  • Sift the flour into large mixing bowl.
  • Add the sugar, butter, and eggs.
  • Beat until well combined, then fold in the macerated fruit mixture.
  • Pour into prepared pan, do not level the surface.
  • Bake for 4 hours or until cooked through.
  • Place a sheet of foil over the cake after 3 hours if it appears to be browning too quickly.
  • Cool cake in pan for 45 min then transfer to wire rack to cool completely.
  • Wrap in cling wrap, then foil and store in airtight container for 1 month for best flavour

Reviews & Comments 3

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  • rosemaryblue 11 years ago
    Wonderful recipe!!
    Was this review helpful? Yes Flag
  • eggchef 11 years ago
    sounds better then the normal paper weights lol i like it dont know why everyone hates them i love it yum yum
    Was this review helpful? Yes Flag
  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 486.4
    Total Fat: 18.0 g
    Cholesterol: 147.7 mg
    Sodium: 58.3 mg
    Total Carbs: 71.5 g
    Dietary Fiber: 5.3 g
    Protein: 6.3 g
    Was this review helpful? Yes Flag

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