Ingredients

• 1 lb butter or margarine
• 1 lb sugar
• 12 Eggs
• 1 lb flour (use a bit more if necessary)
• 4-5 tablespoon (or more) of browning
• 1 tablespoon vinegar (optional)
• Flavourings: cinnamon, nutmeg, bitters (angostura) to taste or about 1 teaspoon
• ½ bottle Nikolski Vodka
• 1 pint Stout
• 1 pint Wenneker cherry brandy
• Other liquor if desired, from RJB Hotel Supplies Wenneker line of over 40 flavours
• 4 lbs of dried fruits, 1 lb raisins and prunes, ½ lb currants, citron peel and cherries
• ¼ lb each of almonds and wlanuts  if desired

Method

At least one month before baking, soak all the dried fruit except the cherries. Add in Stout, Wenneker Vodka, Wenneker liqueur cherry brandy and any others from our Wenneker 40 flavour selection. Mix in with cinnamon powder, nutmeg, bitters and an additional ½ lb of sugar.

However, if there is no time for soaking, dried fruits may be boiled with all the above ingredients for 30mins in order to use for baking.

Cream the butter and sugar and add eggs. Fold it in the flour and add the soaked fruit and the cherries. Thereafter, add browning until the desired colour is obtained, along with vinegar. You can also add almonds and walnuts if you wish. At this point, the mixing spoon should be able to stand up on its own in the cake mixture. If the mixture is not firm enough you can add one or two handfuls of flour. Grease and line the cake tins with grease-proof paper, and bake the mixture in the oven with the cake tins placed in a pan of water at 350 degrees F for about 2 hours, until the cake is baked.  Your caketester comes out clean when it is fully baked.