Murrumbidgee Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
7 ounce: Whole brazil nuts,
5 ounce: Walnuts,
1/2 lbs: Stoned dates,
3 ounce: Candied peel, chopped
6 ounce: Glace cherries, several colors if possible
3 ounce: Seedless raisins,
Grated rind of 1 lemon,
3 ounce: Flour,
1/2 tsp: Salt,
1/2 tsp: Baking powder,
5 ounce: Sugar,
3: Egss, beaten
1 tsp: 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 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 arent 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
Source from luhu.jp
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 arent 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
Source from luhu.jp