125g glace pineapple
125g glace apricots
250g dates
125g green glace cherries
125g green glace cherries
125g almonds
250g brazil nuts
2 eggs
1/2 cup brown sugar
1/2 tsp tsp vanilla essence
1 Tbs rum
90g butter
1/3 cup flour
1/4 cup self raising flour
Chop fruit into large pices. Leave remaining fruit & nuts whole. Combine all in bowl. Beat eggs till frothy & thick. Add sugar, vanilla essence, rum & softened butter. Beat till combined. Stir in fruit & sifted flour. Press into tin lined with foil. Cook 130 degC or 325 degF until firm. Large tin up to 2 hours, small tin 45 mins. Cool in tin then wrap in plastic wrap or foil.