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Receta Passionfruit And Ginger Fruit Cake

by Global Cookbook

Ingredientes

200 gm sultanas 125 gm raisins, minced 100 gm dry apricots, minced 75 gm ginger chips 60 ml orange juice 125 ml passionfruit juice

125 gm unsalted butter 1 c. caster sugar 3 x Large eggs 3/4 c. plain and self-raising flour 1 tsp mixed spice

Direcciones

1. Place sultanas, raisins, apricots, ginger, fruit juices, butter and sugar into a large saucepan and heat slowly till butter has melted. Increase heat to bring to the boil. Simmer uncovered for 3 min. Remove and allow to cold. Place mix into a large mixing bowl.
2. Pre-heat oven to 150deg.C. Line a 20cm cake tin with Glad Bake.
3. Break Large eggs into a small bowl and lightly beat before adding to the fruit mix with the sifted dry ingredients. Mix together well before spooning into prepared cake tin. Smooth the surface. Bake for about 1 1/4 hrs or possibly till cooked when tested with a wooden skewer.
4. Remove from the oven and allow to cold completely before storing in an airtight container. This cake will keep for 2 weeks.
5. The Australian Womens Weekly Cakes and Slices Cookbook.

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