Spend months looking for the best recipe.
Ingredients were all hand-picked from super market baking sections and grocery stores.
Befriending chefs from the bakery section; picking up pearls of wisdom.
Best possible dry fruits… Medjool Dates, Dried Figs, Sundried Apricots, Glacé Cherries, Golden Sultanas, Dark Raisins, Cranberries, Black Currants,… all soaked in very special old pale brandy for weeks and months.
Then those, ah,
Chopped Brazil nuts.
Slivered Almonds.
Halved Walnuts.
Mixed with freshly milled flour, free-range eggs, butter@room-temperature, dark muscovado sugar… with a touch of Treacle.
Not to forget the nutmeg, cinnamon and mixed spices.
Oven pre-heated to a modestly warm 150 degree Centigrade (300F).
Patience.
Patience.
Patience.
And then, three and a half hours later… where did the mittens go? Whole family assembles in the small kitchen…
Moment of truth.
They say this cake will last for months if kept in an airtight container.
Yet to see one last that long.
MyRefractions 
That looks (and sounds) so very delicious 😀 I bet it has a great aroma too!
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Yes indeed :)… and the best part while baking bread or cake is the rooms getting filled with the warm aroma 🙂
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