Murrumbidgee cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Whole brazil nuts |
| 5 | ounces | Walnuts |
| ½ | pounds | Stoned dates |
| 3 | ounces | Candied peel; chopped |
| 6 | ounces | Glace cherries (several colors if possible) |
| 3 | ounces | Seedless raisins |
| Grated rind of 1 lemon | ||
| 3 | ounces | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 5 | ounces | Sugar |
| 3 | Egss; beaten | |
| 1 | teaspoon | Vanilla |
| Spirit | ||
Directions
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 1½-2 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
Submitted By TIFFANY HALL-GRAHAM On 03-05-95