Servings: 5 to 6 mini loaves - 5” x 2”

1 + 1/2 cups apricots [255 grams] 1 + ½ cups apricots [255 grams]
 
1 + 1/2 cups cherries [215 grams] 1 + ½ cups cherries [215 grams]
 
1 + 1/4 cups cranberries * 1 + ¼ cups cranberries *
 
1 + 1/4 cups currants * 1 + ¼ cups currants *
 
1 + 1/4 cups raisins  * 1 + ¼ cups raisins  *
 
* 4 cups in total [530 grams] note: 4 cups in total [530 grams]
 
1 + 1/2 cups dates [310 grams] 1 + ½ cups dates [310 grams]
 
1 - 1 + 1/2 cups brandy 1 to 1 + ½ cups brandy
 
1 cup chopped walnuts/almonds/hazel nuts 1 cup chopped walnuts/almonds/hazel nuts
 
2 sticks butter [225 grams] 2 sticks butter [225 grams]
 
1 cup brown sugar [200 grams] 1 cup brown sugar [200 grams]
 
4 eggs 4 eggs
 
1/4 cup honey/treacle ¼ cup honey/treacle
 
1 cup orange juice 1 cup orange juice
 
2 + 1/3 cup all purpose flour [260grams] 2 + ⅓ cup all purpose flour [260grams]
 
125 grams almond flour 125 grams almond flour
 
1 teaspoon [tsp] each: subheading: 1 teaspoon [tsp] each:
baking soda [BS] baking soda [BS]
 
baking powder [BP] baking powder [BP]
 
cinnamon cinnamon
 
nutmeg nutmeg
 
all / mixed spice all / mixed spice
 
1/2 tsp salt ½ tsp salt
 
2 Tbsps [Tablespoons] milk powder 2 Tbsps [Tablespoons] milk powder
 
Orange liqueur glaze: subheading: Orange liqueur glaze:
2 oranges 2 oranges
 
2 Tbsps orange liqueur [or any other flavour] 2 Tbsps orange liqueur [or any other flavour]
 
3/4 cup sifted powdered sugar [icing sugar] ¾ cup sifted powdered sugar [icing sugar]

Soak fruit [1.3 kg in total] in 1 to 1 + ½ cups brandy
Keep fruit soaking in brandy in container for 2 to 3 weeks
Sift dry ingredients in a separate bowl, except the BS
In a saucepan, combine fruit + any remaining brandy, butter, sugar, honey, orange juice & BS
Heat on low till sugar is dissolved
Bring to a boil
Then, simmer for about 5 minutes
Stir continuously
Allow the fruit mixture to cool
Beat eggs and add to cooled fruit mixture
Fold in sifted dry ingredients
Add nuts
Grease &  line 5 to 6 mini loaf pans [5” x 2”]  with parchment paper
Bake @ 150* C for 1 hour
Serving suggestion: Make Orange liqueur glaze: subheading: Serving suggestion: Make Orange liqueur glaze:
Heat gently: subheading: Heat gently:
zest + juice of 2 oranges
2 Tbsps orange liqueur [or any other flavour]
Pour ½ of juice-liqueur mixture onto cake/s
Mix ¾ cup sifted powdered sugar [icing sugar] + rest of orange juice-liqueur mixture to a runny glaze
Add more brandy on top of cake/s, if desired
Drizzle glaze over cake/s

If there isn’t enough time to soak the fruit, a day or 2 is also fine  If there isn’t enough time to soak the fruit, a day or 2 is also fine
Allow the cake/s to cool and pour brandy over the top  Allow the cake/s to cool and pour brandy over the top
Wrap in foil and store in a cool place  Wrap in foil and store in a cool place
Prepare Orange liqueur glaze a day before serving  Prepare Orange liqueur glaze a day before serving