Ben’s Bee-Sting Cake

This recipe was provided by our long time, and much loved Wine Club members Catherine and Patrick McIntyre

320 grams butter
225 grams (oz) brown sugar
250 grams plain flour
250 grams soft white bread crumbs
1 1/2 kg mixed fruit (if using “already-packed” remove cherries)
1 level teaspoon mixed spice
1 level teaspoon nutmeg
6 eggs
6 tablespoons brandy (or Pfeiffer Seriously Fine)
1/2 pint full cream milk (1 cup)

Rub butter into the flour, add spice, bread crumbs and sugar. Mix together will with the fruit.

Beat eggs and add to milke and brandy (or Pfeiffer Seriously Fine). Mix it all in together until nice and soft.

Place in large bowl or 2 small ones and must be steamed for 4 hours making sure water does not boil off the saucepan.

PS Dont forget to grease the bowl, cover the top with greaseproof paper and foil. Secure with thick rubber band.

Enjoy with a chilled glass of Pfeiffer Late Harvest Muscadelle.

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