Best Christmas Brandy Cake

• 250 g sultanas or 250 g thompson seedless grapes
• 250 g currants
• 75 g cherries, halved
• 150 g whole wheat flour
• 150 g unsalted butter
• 150 g sugar
• 1/4 teaspoon cinnamon
• 1/4 lemon, zest of
• 3 eggs, beaten
• 1/4 cup brandy
• 25 g jam (I use Mixed-Fruit jam; use your favourite flavour) or 25 g jelly (I use Mixed-Fruit jam; use your favourite flavour)

1. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl, cream butter, sugar, lemon zest till fluffy.
4. Add beaten eggs slowly and whip to form peaks.
5. Now add the rest of the flour and mix well.
6. Fold in the brandy-fruit mixture.
7. Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.

sultanas, currants, cherries, whole wheat flour, butter, sugar, cinnamon, lemon, eggs, brandy, flavour

Taken from www.food.com/recipe/best-christmas-brandy-cake-16251 (may not work)