Australian Fruitcake - cooking recipe

Ingredients

1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1 cup plain flour, sifted
1 teaspoon baking powder
salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra

Preparation

Combine the first 4 ingredients in a big bowl.
Cover and cook for 5 minutes on HIGH, stirring once.
Allow to cool slightly.
Stir in eggs and essence.
Add dry ingredients.
Pour into a greased and lined 20 cm square cake tin or novel cake tin.
Place on low rack.
Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.