Ingredients

• 1 lb slivered almonds
• 1 cup broken walnuts
• 4 cups pecans
• 2 lb sultana raisins
• 2 lb Thompson raisins
• 2 lb dates
• 1.5 lb citron
• 1 lb mixed peel
• 1 lb candied cherries
• 1 lb candied ginger
• 1  tsp ground cloves
• 1.5 tsp allspice
• 2 tsp nutmeg
• 4 tbsp rosewater
• 1 tbsp cinnamon
• 1 tbsp grated orange rind
• 1 cup shredded coconut
• 1 cup grape juice
• 1 cup grape jelly
• 1 cup brandy
• A large bottle of brandy
• 5 cup all-purpose flour
• 2 cups butter
• 2 cups brown sugar
• 12 eggs lightly beaten
• 2 oz. unsweetened chocolate melted

Method

Prepare two 8″ by 8″ by 3″ cheesecake pans – the ones from which you remove the bottoms but. Line each pan with 2 layers of greased brown paper.

1. Sprinkle the almonds with the rose water and let stand for 20 minutes.
2. Sprinkle the prepared fruit with 1 cup of brandy and let stand for 20 minutes.
3. Combine in a large bowl the almonds, fruit, coconut, walnuts, and pecans and sprinkle with 1 cup of flour.
4. In a second large bowl cream butter and sugar until light and fluffy, add eggs, grape juice, grape jelly, melted chocolate, spices and orange rind. Mix well then add 4 cups of flour and blend.
5. Add the floured nuts and fruits and mix thoroughly. Spoon the mixture into the cake tins.
6. Bake at 275 degrees F. for 2 ¼ hours and then raise the temperature to 300 degrees for 45 minutes or until the cakes are firm. Remove from the oven and let cool before removing from the pans.
7. Cut the cakes into the sizes you wish and wrap in absorbent cloth soaked in Brandy (j-clothes work but I find cheesecloth too fragile) and then wrap again with aluminum foil. Recently I have also vacuum sealed the cakes. Store to let ripen but whatever the jokes say about durability, eat within 4-5 weeks for best flavour.