James Beards Mothers Fruit Cake

125 g Glace cherries

90 g Glace apricot

250 g Glace pineapple

125 g Mixed peel

300 g Raisins

125 g Sultanas

125 g Currants

1/3 c Brandy

90 g Pecans

1/4 c Flour

90 g Butter

1/2 c Sugar

1/2 c Soft brown sugar

3 lg Eggs

45 g Grated dark chocolate

1 tb Brandy

1/2 c Flour

1/2 ts Cinnamon

1/4 ts Nutmeg

1 pn Ground cloves

1/2 ts Baking powder

Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionaly. Add nuts and 1/4 cup of flour, stir well. Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two

months to mature.