Fruit cake-myrtle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| 1 | cup | Brown sugar |
| 1 | cup | Golden syrup |
| 4 | Eggs | |
| 1 | cup | Butter or drippings |
| 1 | pounds | Currants |
| 1 | pounds | Sultana raisins |
| ½ | pounds | Candied orange peel |
| 4 | tablespoons | Nut meats, chopped |
| 3 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Fruit juice |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Allspice |
| 2 | teaspoons | Ginger |
| ½ | teaspoon | Nutmeg |
Directions
Directions: Sift together the flour, salt, spices and baking powder.
Cream the butter and gradually add the sugar, then add the eggs well beaten. Then add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the flour. Mix and turn into a papered cake tin and bake in a slow oven for 3 hours. This reciped was transcribed from my Grandma Dixon's handwritten recipe book used by her during the first quarter of this century.
Liz Parkinson