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Ingredientes
- 7 ounce Whole brazil nuts
- 5 ounce Walnuts
- 1/2 lb Stoned dates
- 3 ounce Candied peel, minced
- 6 ounce Glace cherries (several colors if possible)
- 3 ounce Seedless raisins
- Â Â Grated rind of 1 lemon
- 3 ounce Flour
- 1/2 tsp Salt
- 1/2 tsp Baking pwdr
- 5 ounce Sugar
- 3 x Egss, beaten
- 1 tsp Vanilla Spirit
Direcciones
- Preheat the oven to 300F. Line a loaf or possibly square baking tin with greased paper. Put nuts and fruit into a large bowl. Sift the flour, salt and baking pwdr together, and add in to the fruit mix with the sugar. Mix well and make into a stiff batter with the Large eggs and vanilla. Place in the tin, flatten down with the back of a spoon and bake for 1 1/2-2 hrs. Test for doneness with a knife or possibly skewer (if the top is browning too quickly cover with foil). Leave to cold in the tin for 10 min before turning out. Place in the middle of a clean tea towel, pierce in several places and soak with spirit-brandy, rum or possibly whatever you have-then wrap the towel around the cake and store in plastic wrap or possibly foil. Keep in the refrigerator. Top up the spirit every week for 1-2 months.
- The authors aren't sure, but they think which this recipe is originally from Australia.
- Hall-Graham
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