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Janet

In article >, says...
>
> On 11/10/2016 2:56 PM, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.

+1. Just wrap it in greaseproof paper inside a cake tin.
It takes several weeks for the flavours to develop. Every so often
you can open it up and dribble on a bit more brandy.

Janet UK