4 cups glazed fruits
2 cups nuts of your choice (almonds, walnuts or pecans)
5 cups brandy
½ cup butter
2 pieces eggs
2 packs MAYA Butterscotch Mix 500g
whole candied cherries, green or red (for decoration)
Preheat oven to 300°F/150°C. Grease and line 10-inch round pan. Set aside. Soak glazed fruits and nuts in brandy overnight. Strain and set aside. Keep excess brandy. In a bowl, cream butter until soft, then add in eggs. Blend in the butterscotch mix and continue mixing until well blended. Fold in the strained fruits and nuts. Pour the mixture into the prepared pan and bake in baine marie style for 1- 1/12hour. Cool fruitcake on a rack in the pan in which it was baked. Unmold and prick the cake then brush liberally with excess brandy. Seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more liquor.