Fruit Cake

4 cups glazed fruits

1 cup cherry brandy

4 cups flour

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1 1/2 cups chopped walnuts

1 1/2 cups butter

1 1/2 cups brown sugar

1/4 cup molasses

4 eggs

1/2 cup light syrup

1/2 cup cherry brandy

Extra light syrup and cherry brandy for ageing


Soak glazed fruits in brandy overnight in the refrigerator.

Preheat oven to 300F. Line 4 3.5×7.5 loaf pans with parchment paper. Set aside.

Sift flour, baking soda, salt, and spices.

Drain glazed fruits (reserve the liquid) and toss in flour mixture. Add nuts and mix everything to coat evenly.

Cream butter, sugar and molasses. Add eggs. Beat well. Pour in glazed fruit mixture. Mix well.

Pour batter evenly into the prepared pans. Bake for about 1 hour, until toothpick inserted in the middle comes out clean.

Set cakes on a wire rack. Mix reserved brandy with light syrup and 1/2 cup cherry brandy. Brush cakes generously. Decorate with more fruits and nuts. Cool completely.

Remove from pan and wrap the cake with the parchment paper in foil. Refrigerate for at least 1 week (up to 2 months) brushing occasionally with more light syrup/brandy mixture and rewrap in foil.

Summer Pasta with Basil, Tomatoes and Cheese

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.



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