• 125 g glace pineapple pieces
  • 3/4 glace pears
  • 1/2 cup glace green cherries
  • 1/2 cup glace red cherries
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 teasp ground nutmeg
  • 1 teasp vanilla essence
  • 125g glace apricots
  • 125g blanched almonds
  • 250g whole brazil nuts
  • 1/2 cup crystalised ginger
  • 3/4 cup plain flour
  • 1/2 teasp baking powder
  • 1/4 teasp salt
  • 2 tbsp brandy

Chop and halve fruits and place in bowl with nuts and ginger, and mix. Arrange some of the fruit/nut mix in a lined, greased loaf tin. Separately, beat eggs, sugar, vanilla and brandy. Sift dry ingredients and fold gently into egg mix. Pour over remaining fruit and nuts and combine. Place mixture in loaf tin over the layer of fruit. Smooth top and bake at 150 degrees C for 2 hours. Test with skewer, allow to cool in tin. Serve in thin slices.