From the Morris family to you, we'd like to share a traditional recipe which has been handed down through generations of the Morris family much like the methods for making our special fortified wines 

Ingredients

• 100g each of prunes, dates & dried figs
• ½ cup Morris Classic Muscat
• ½ cup Brandy
• 360g butter
• 2 teaspoons vanilla
• 360g brown sugar
• 6 eggs
• 90g nuts of your choice
• 3 cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 teaspoons mixed spice
• 1 teaspoon ground nutmeg

Method

1. Preheat oven to 140C. Line base and sides of 24cm round pan with 3 x layers of baking paper.

2. Wash and chop fruit to sultana size pieces. Add Morris Classic Muscat & brandy. Soak overnight, longer if preferred.

3. Combine butter, sugar & vanilla. Add eggs one at a time.

4. In a separate bowl, sift half of the dry ingredients over fruit, stir with wooden spoon. Add chopped nuts.

5. Add one-third of the flour mix to creamed mixture, mix well then fold in remaining dry ingredients.

6. Spoon into prepared tin, smooth top using a little Muscat. Optional: add extra nuts for decoration.

7. Bake for approx. 2.5 hours or until a skewer can be inserted and cleanly removed.

8. Brush hot cake with 2 tablespoons of Muscat, cover with foil and wrap in a tea towel until cool.