100g dried apricots quartered
175g preserved ginger, drained and finely chopped
500 g preserved green figs, drained and finely chopped
500g red glazed cherries
Mix the fruit in a large mixing bowl and add 125 ml brandy. Cover with
plastic and leave for at least 24 hours to soak.
1 cup soft butter
cup caster sugar
4 large eggs
1 teaspoon vanilla essence
2 cups flour
½ teaspoon salt
500g pecan nut pieces
½ a cup to 1 cup brandy to taste
Cream the butter in a large mixing bowl and
gradually add sugar. Mix until light and fluffy.
eggs one at a time while whisking the whole time.
the Vanilla essence.
flour and salt into the butter mixture and beat until smooth.
in nuts and fruit mix.
cake mixture into silicone moulds. Cover with baking paper. Bake at 150°C for
1 hour. Lower oven to 100°C and bake for another 30 minutes.
from oven and pour brandy over cakes while still warm. Leave to cool down.
Drizzle with royal icing
±400g icing sugar
Sift the icing sugar.
Take a clean and fat free bowl (wipe
beforehand with a little lemon juice or vinegar).
Separate the egg whites into the clean
bowl and beat.
Gradually beat in the sifted icing
Beat until stiff peaks form.
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