Mothers Fruit Cake

• 1 cup maraschino cherries
• 1/2 cup almond apricot glaze
• 1 cup pineapple glace
• 1/2 cup mixed peel
• 2 cups raisins, seedless
• 1/2 cup golden raisins sultanas
• 1/2 cup currants
• 13 cup brandy
• 1/4 cup flour, all-purpose
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tablespoon brandy
• 1/2 cup flour, all-purpose
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch cloves ground
• 1/2 teaspoon baking powder

1. Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl.
2. Marinate in brandy 2 days stirring occasionaly.
3. Add nuts and 1/4 cup of flour, stir well.
4. Cream butter with two sugars add eggs mixing well between each.
5. Add chocolate and brandy.
6. Sift in flour, cinammon, nutmeg, cloves, baking powder.
7. Add fruit mix and blend thoroughly.
8. Pour into tin, hollow the centre, bake 2 1/2 to 3 hours.
9. Paint with brandy and store at least two months to mature.

maraschino cherries, almond apricot glaze, pineapple glace, mixed peel, raisins, golden raisins, currants, brandy, flour, sugar, brown sugar, eggs, brandy, flour, cinnamon, nutmeg, cloves ground, baking powder

Taken from recipeland.com/recipe/v/mothers-fruit-cake-46530 (may not work)