|125 grams||Raisins; chopped|
|100 grams||Dried apricots; chopped|
|75 grams||Ginger chips|
|60 millilitres||Orange juice|
|125 millilitres||Passionfruit juice|
|125 grams||Unsalted butter|
|1 cup||Caster sugar|
|¾ cup||Plain and self-raising flour|
|1 teaspoon||Mixed spice|
1. Place sultanas, raisins, apricots, ginger, fruit juices, butter and sugar into a large saucepan and heat slowly until butter has melted.
Increase heat to bring to the boil. Simmer uncovered for 3 minutes. Remove and allow to cool. Place mixture into a large mixing bowl.
2. Pre-heat oven to 150deg.C. Line a 20cm cake tin with Glad Bake.
3. Break eggs into a small bowl and lightly beat before adding to the fruit mixture with the sifted dry ingredients. Mix together well before spooning into prepared cake tin. Smooth the surface. Bake for about 1¼ hours or until cooked when tested with a wooden skewer.
4. Remove from the oven and allow to cool completely before storing in an airtight container. This cake will keep for 2 weeks.
This recipe is adapted from "Boiled Passionfruit and Orange Fruit Cake" from The Australian Womens Weekly Cakes and Slices Cookbook.
Converted by MC_Buster.
Per serving: 1734 Calories (kcal); 116g Total Fat; (57% calories from fat); 26g Protein; 169g Carbohydrate; 835mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 11 Fruit; 21 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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