2 pkts White wings sultana butter cake (use with sherry & not water).
500gms mixed fruit
1/2 cup soft butter
2 tspn mixed spice
4 beaten eggs
3/4 cup brandy or sherry
Method: Mix as directions on packet. Cook for 2 hours at 150C in lined tin with brown or greaseproof paper.
Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.90.
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