Ingredients
500g butter
200g sugar
500g flour
12eggs separated
125ml prune,
2 tablespoon Cognac
500g raisins
375g sultanas
500g currants
125 candied cherries halved
Method
Cream the butter and add the sugar gradually beating, the mixture until the sugar is dissolved beat the yolk until pale and the eggs white until stiff add both to the butter mixture mix the flour with the dried fruits and fold into the batter mix well and add the prune juice and cognac pour the batter into a greased baking tin and bake in a moderately heated oven for 3 to 4 hours.
500g butter
200g sugar
500g flour
12eggs separated
125ml prune,
2 tablespoon Cognac
500g raisins
375g sultanas
500g currants
125 candied cherries halved
Method
Cream the butter and add the sugar gradually beating, the mixture until the sugar is dissolved beat the yolk until pale and the eggs white until stiff add both to the butter mixture mix the flour with the dried fruits and fold into the batter mix well and add the prune juice and cognac pour the batter into a greased baking tin and bake in a moderately heated oven for 3 to 4 hours.
