250 g Maraschino Cherries, whole
500 g Whole Dates, pitted
30 ml Maraschino Cherry Liqueur
500 g Whole Brazil Nuts
210 g (375 ml) Flour
2.5 ml Baking Powder
Pinch of Salt
200 g (250 ml) Huletts White Sugar
5 ml Vanilla Essence
Soak the fruit overnight in liqueur. Preheat the oven to 150°C. Grease and line a 30 cm loaf pan.
Place the fruit and nuts into a large bowl and sift the flour, baking powder and salt over the mixture.
Beat the eggs with the sugar until thick. Add the vanilla essence. Pour over the fruit mixture. Mix well. Spoon into prepared pan, spreading evenly.
Bake for 1 ½ hours. Remove from oven, leave to cool slightly, turn out and leave to cool on a wire rack.
When cold, extra brandy can be poured over the cake. When serving, cut slices very thinly for a stunning effect.
Hint: Cut into slices, wrap in cellophane and sell as individual slices.