Festive Ice Cream Cake
	.5 cups    sultanas   .75 cups    raisins   30 g    glacé pineapple   60 g    glacé cherries   60 g    mixed peel   2 tsp    vanilla   .5 tsp    mixed spice   .5 tsp    cinnamon   .5 tsp    nutmeg   2 Tbs    brandy   600 ml    cream, fresh   4 large    egg whites   1 tsp    cocoa   1 cup    icing sugar   Serving   300 ml    cream + cherries + Angelica     1 Chop all fruit finely, continue with vanilla, spices and brandy; mix well. Sift icing sugar and cocoa, add half cup of the icing sugar mixture to cream, beat until soft peaks form. 2 Add remaining icing sugar to egg whites, beat until soft peaks form, fold cream and egg white mixture into fruit mixture. 3 Pour into deep 20cm (8") round cake tin and cover with aluminium foil. 4 Freeze overnight, turn onto serving plate, decorate with extra whipped cream, cherries and Angelica.   Servings: 8 Yield: 1 log   Copyright © 2006, The Gourmet Saint