Preheat oven to 160°C (140° fan-forced). Place all the fruits, chow chow preserve, zest, nuts and brandy in a large bowl. Stir to combine, then set aside. Using an electric mixer, beat butter.. 1. 1000g glace cherries. 1000g mixed peel. 1000g sultanas. 1000g raisins. 1000g cashews. 1000g ginger preserve. 1000g pumpkin preserve. Finely chop the above listed ingredients and add them to a large mixing bowl.
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250 g Ready-to-Roll Marzipan. Enough Brandy to brush on the cake. Instructions: Preheating and Tray Preparation. Preheat the oven to 150°C (conventional). Line 2 baking trays (25x25cm) with 3 sheets of parchment paper to prevent burning. Soaking Dried Fruits (Step 1 + Half of the Spices and Flavouring) 2-3 days before baking, place raisins.. Mix together 1 tsp ground cardamom, 1 tsp ground cinnamon, 1 tsp ground cloves and 1.2 tsp ground nutmeg. Put the mixture on a plate or saucer. Measure out and mix in a bowl 50 ml brandy, 50 ml rosewater, 50 ml honey and 50 ml pineapple juice. Grate the skin of 2 limes and put it on a plate or saucer. Mince or chop 500 g raisins, 500 g sultanas.
