200 g sultanas (1 and 1/3 cup)
200 g golden raisins (1 and 1/3 cup)
50 g dried cranberries (1/3 cup)
Soak these over night in...
120 ml (1/2 cup) Calvados (or brandy), 120 ml (1/2 cup) of boiling Earl grey tea and 60 ml (1/4 cup) port.
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225 g brown sugar (1 cup and 2 tablespoons)
225 g butter(8 oz or 2 sticks)
250 g plain flour(1 and 2/3 cups)
100 g ground almonds(2/3 cup)
70 g chopped nuts of choice (Brazil nuts) (1/2 cup)
1 and 1/2 teaspoon of ginger (ground)
1 teaspoon of cinnamon (ground)
1 teaspoon of cloves (ground)
1 teaspoon of nutmeg (grated)
1/2 teaspoon of aniseed (ground)
Cream the butter with sugar and spice, so fluffy, add in one egg at a time.
Fold in the dry ingredients and add the pre-soaked fruits and nuts.
Put into you tin of choice and line it with parchment paper, below you can see I have filled the tin to the top as it will rise only a bit.
Bake it for 4 to 5 hours hours at 135°c /275° f (roughly - if using a wider tin you may want to check after 3 and 1/2 hours)
To test, a small knife or metal skewer should come out clean.
Let cool down completely for a good few hours, before wrapping in foil and into a zip-lock bag.
Let rest at least three days before icing (to follow next week!)
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This is one of my wreaths for Christmas, using the branches of our lime trees. I started Sunday, but have still to finish them, there are three in all. I like the three colours you find in the wood - brown, red and green. I still have not decided how to finish them - it feels like it maybe a 'natural' Christmas this year...