6″ rich fruit cake (a little goes a long way!)
Our Christmas cakes are made to a recipe given to me by my Irish mother-in-law Maureen Keenan aka. ‘Nanny Moe’. We start soaking the fruit in brandy in October, hand make the candied peel and make the cakes in November. They’re rich and moist, keep for a long time, and taste of Christmas!
(contain macadamia nuts)