Murrumbidgee cake
Murrumbidgee cake recipe in the cake category
Recipe ingredients:
- 7 ounces whole Brazil nuts
- 5 ounces walnuts
- 1/2 pound pitted 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
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 5 ounces granulated sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- Spirit such as brandy, rum or vanilla or clove brandy
Recipe method:
- Preheat oven to 300 degrees F.
- Line a loaf or square baking pan with greased paper.
- Put nuts and fruit into a large bowl.
- Sift flour, salt and baking powder together.
- Add to the fruit mixture with the sugar.
- Mix well and make into a stiff batter with the eggs and vanilla.
- Place in the pan. Flatten down with the back of a spoon and bake for 1 1/2 to 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 pan for 10 minutes before turning out.
- Place in the middle of a clean tea towel.
- Pierce in several places and soak with the spirit.
- Wrap the towel around the cake and store in plastic wrap or foil.
- Keep in the refrigerator.
- Add more spirit every week for 8 weeks.
Tags: murrumbidgee, recipe, cake, recipes, cooking