Brandy Custard

Traditional family recipe made in store

We soak our dried fruit for a minimum of 2 weeks before baking our cakes

This recipe includes peel – thet we hand cut and boil so its not bitter and has a delicious light orange aroma

Our cakes are then made with real NewZealand butter and a few secret spices! a touch of almond meal with flour for the added moisture of the cakes.

After the slow baking of our fruit cakes we then soak them 3 times with loads of French Brandy. Keeping them for a week, re soaking and then off to the shelf for sale.