Stuart Absalom

125g glace pineapple chopped in large pieces
250g glace cherries
250g dates cut in half
250g glace apricots halved
250g pecans whole
125g walnuts whole
250g brazil nuts whole
125g blanched almonds whole
4 egg yolks
1 cup sugar
1/3 cup brandy or rum
1 cup plain flour
1 tsp baking powder
pinch salt
4 egg whites

Mix all the fruits and nuts together in a large bowl. In another bowl beat the egg yolks and sugar together until light and fluffy. Add brandy or rum. Sift the flour and baking powder into the egg mixture with the pinch of salt and mix well. Beat the egg whites until stiff peaks form and fold into the batter. Add this to the fruit and nuts, mixing well to get even distribution. Place into lined tins and bake in a slow oven until light golden brown on top. I find that this mixture will make four log cakes.
Refrigerate to store and slice thinly with a very sharp knife. Enjoy and Happy Christmas!