| 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
<recipelu@geocities.com> on Nov 08, 1997
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