214 Fruit cake Oven setting: Top/bottom heat and VarioSteam METHOD Preheat oven on top/bottom heat to 140°C adding a Preparation time: 15 minutes low level of steam. Soaking time: Overnight Cooking time: 2 hours 30 minutes Place the mixed fruit and glacè cherries in a large bowl Level of difficulty: Easy adding the brandy, mix well to break up any large clumps of fruit. Soak overnight. Add the grated apple, golden syrup, sugar and eggs. INGREDIENTS Add the butter, sifted flour and spice. Mix thoroughly. 1½ kg dried mixed fruit 100g Glacè cherries, chopped Place mixture into a deep 23cm round tin, lined with 3 layers of baking paper measuring 5cm above sides ½ cup brandy of the tin. 1 large Granny Smith apple, peeled and coarsely grated Place in the oven on shelf level 2 for 2 hours 30 1 tblsp golden syrup minutes or until cooked. Insert a skewer into the cake 1 cup brown sugar, firmly packed making sure the skewer comes out clean. Remove 4 eggs from the oven, brush evenly with approximately 250g butter, melted and cooled 2 tablespoons of brandy. Cover with aluminium foil and leave overnight to cool completely. 1½ cups plain flour, sifted ½ cup self raising flour, sifted 1 tsp mixed spice, sifted THE NEFF AUSTRALIA COOKBOOK DESSERTS