1. Have your soaked fruit ready. 2. Cream butter and sugar. 3. Add the eight eggs one at a time. 4. Add lemon essence, lime (or orange) rind, almond essence and vanilla. 5. Mix and sift dry ingredients. 6. Add gradually to creamed mixture. 7. Mix in soaked fruit and Kitchen Bouquet (add enough until you get the colour your like). 8. Put in greased tins doubly lined with brown paper. 9. Bake at 250 F for 2-3 hours or until done. 10. Remove from oven and soak (brush heavily!), while hot,with extra cherry brandy or rum mixed some added sherry. Wrap in brown paper then foil to store. Let the cakes stand at room temperature for a week. 11. I make mine in mini loaf pans as I find it bakes easier and they are the perfect size for gift giving. Watch your time if making gift sized cakes. Check after an hour- might need more time. ---------------------------------------------------------------------------
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Ingredients
