2 1/2 cups of wheat flour
1 tablespoon of active dry yeast
1 cup of butter or margarine
1 cup of sugar
5 eggs
2 tablespoons of brandy or rum
1 1/2 cups of fresh or dried shredded coconut
1/2 cup of candied fruit, chopped
2 1/2 cups of wheat flour
1 tablespoon of active dry yeast
1 cup of butter or margarine
1 cup of sugar
5 eggs
2 tablespoons of brandy or rum
1 1/2 cups of fresh or dried shredded coconut
1/2 cup of candied fruit, chopped
Sift the flour
Mix with yeast
Beat the butter or margarine
Add sugar and beat well
Add eggs one at a time and beat well
Use a stand mixer if desired, beating on low speed
Add brandy or rum, shredded coconut, and candied fruit
Mix in the flour and mix well
Pour into an English muffin tin (28.5 x 11.5 cm)
Bake in a slow oven (150°C) for about 1 hour, or until a toothpick inserted comes out clean
Let cool and store in a sealed container
Gift wrapping: place the cake in a tin equal to that used for baking
Wrap with cellophane or food wrap paper
Finish with a red ribbon
