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A Recipe From Allington W.I.

Contributed by: Pam Jackson.


6oz glace cherries (halved)
4oz mixed peel
2oz walnuts
4oz sultanas
2oz almonds
3oz glace pineapple
3oz crystalised ginger
3 tbsp brandy (Soak the fruit overnight in the brandy, not ginger and pineapple)
9oz butter
9oz caster sugar
4 lrg eggs
12oz plain flour
3 level teasp baking powder


Cream butter and sugar, beat eggs and add to the mixture a little at a time.
Add the sifted flour and baking powder a little at a time.
Stir in the fruit. If the mixture is too stiff add a little milk.

Bake in a lined 10” tin for 3 hours. Pre-heat oven 170C/325F/gas mark 3: bake for 1.5 hours, then reduce heat to 150C/300F/gas mark 2 for the remaining time.

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