Categories: Cakes 
      Yield: 6 servings 
  
    125 g  Glace cherries 
     90 g  Glace apricot 
    250 g  Glace pineapple 
    125 g  Mixed peel 
    300 g  Raisins 
    125 g  Sultanas 
    125 g  Currants 
    1/3 c  Brandy 
     90 g  Pecans 
    1/4 c  Flour 
     90 g  Butter 
    1/2 c  Sugar 
    1/2 c  Soft brown sugar 
      3 lg Eggs 
     45 g  Grated dark chocolate 
      1 tb Brandy 
    1/2 c  Flour 
    1/2 ts Cinnamon 
    1/4 ts Nutmeg 
      1 pn Ground cloves 
    1/2 ts Baking powder 
  
  Place cherries, apricots, pineapple, peel, raisins, sultanas, 
  currants in a bowl. Marinate in brandy 2 days stirring occasionaly. 
  Add nuts and 1/4 cup of flour, stir well. Cream butter with two 
  sugars add eggs mixing well between each. Add chocolate and brandy. 
  Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix 
  and blend thoroughly. Pour into tin, hollow the centre, bake 
  150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two 
  months to mature.