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Title: Murrumbidgee Cake Categories: Gifts, Cakes Yield: 1 Servings 7 oz Whole brazil nuts 5 oz Walnuts 1/2 lb Stoned dates 3 oz Candied peel; chopped 6 oz Glace cherries (several -colors if possible) 3 oz Seedless raisins Grated rind of 1 lemon 3 oz Flour 1/2 ts Salt 1/2 ts Baking powder 5 oz Sugar 3 Egss; beaten 1 ts Vanilla Spirit Preheat the oven to 300F. Line a loaf or square baking tin with greased paper. Put nuts and fruit into a large bowl. Sift the flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla. Place in the tin, flatten down with the back of a spoon and bake for 1 1/2-2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly cover with foil). Leave to cool in the tin for 10 minutes before turning out. Place in the middle of a clean tea towel, pierce in several places and soak with spirit--brandy, rum or whatever you have--then wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Top up the spirit every week for 1-2 months. The authors aren't sure, but they think that this recipe is originally from Australia. from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham Posted to recipelu-digest Volume 01 Number 224 by RecipeLu |