| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gifts, Cakes | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on Nov 08, 1997
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