 |
Combine fruit, butter, sugar,
brandy and water or juice in a large saucepan |
|
Stir constantly over heat,
without boiling, until sugar is dissolved |
|
Bring to boil, reduce hear,
simmer, covered for 10 minutes |
|
Transfer mixture to a large
bowl, cool to room temperature. |
|
Preheat oven to slow (150C) |
|
Grease a deep 19cm square
cake pan or a deep 22cm round cake pan |
|
Line the pan and sides with
2 layers of brown paper and 2 layers of baking
paper, bringing paper 5cm above the edges
of the pan |
|
Add the eggs, jam and rinds
to fruit mixture; stir until combined |
|
Stir in sifted dry ingredients |
|
Spread mixture evenly into
prepared pan; arrange almonds on top |
|
Bake in a slow oven for
about 2 ½ to 3 hours |
|
(Cover the cake loosely
with foil during cooking if it is over –browning) |
|
Brush the extra brandy over
the top of the cake; cover tightly with foil,
cook cake in pan |
. 
. 
