Fruit And Nut Confection - cooking recipe

Ingredients

125 g whole brazen nuts
125 g blanched almonds
125 g walnut halves
1/4 cup chopped dates
2 tablespoons chopped mixed peel
50 g glace cherries
125 g glace pineapple
1/4 cup raisins
6 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
6 tablespoons raw sugar
1/2 teaspoon vanilla essence
2 tablespoons brandy
2 eggs
3 tablespoons icing sugar

Preparation

In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
In a separate bowl Sift flour, baking powder and salt.
Stir in the sugar.
Add to fruit and nut mixture.
In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
Add the fruit and nut mixture, stirring to combined.
Spoon mixture onto a well greased 18cm ring tin.
Smooth the top surface.
Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
Leave to stand in the tin until cool before turning out onto a cooling rack.
When cold, wrap in tin foil and store in the refrigerator.
When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.