7 oz Whole brazil nuts 3 oz Flour
5 oz Walnuts 1/2 ts Salt
1/2 lb Stoned dates 1/2 ts Baking powder
3 oz Candied peel; chopped 5 oz Sugar
6 oz Glace cherries (several 3 Egss; beaten
-colors if possible) 1 ts Vanilla
3 oz Seedless raisins Spirit
Grated rind of 1 lemon
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 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
Yields
1 cake