White Christmas Cake

• 4 oz. each of glace cherries, glace pineapple, crystallised ginger, chopped candied peel, sultanas, chopped pecan nuts.
• 3 tbls. brandy, kirsch or cointreau
• 10 oz. of sifted self-raising flour
• 2 oz. ground almonds
• 8 oz. unsalted butter
• 8 oz. caster sugar
• 4 large egg, beaten

1. 1, Wash the sugarcoating from the cherries, pineapple and ginger, and then coarsely chop.
2. 2. Put in a bowl with the candied peel, sultanas, and Brandy or liqueur and leave to soak overnight.
3. 3. Cream the butter and sugar until light and fluffy, then gradually beat in the eggs a little at a time
4. 4. Add half the flour, all of the ground almonds, nuts and fruit and fold in gently. Then add the remaining flour and fold in gently
5. 5. Spoon the mixture into a buttered and lined deep 8inch round cake tin.
6. 6. Cook on a low shelf in the oven at 300F for 2 hrs 45 mins.
7. 7. Allow the cake to cool in the tin. Wrap in greaseproof paper for storage.
8. 8. The cake can be eaten as it is, or covered with marzipan and iced and decorated.

glace cherries, brandy, flour, ground almonds, unsalted butter, caster sugar, egg

Taken from www.epicurious.com/recipes/member/views/white-christmas-cake-50087392 (may not work)