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Receta Spicy Date And Almond Fruit Cake

Name: Spicy Date And Almond Fruit Cake
Ingredients: 8 ounce Margarine or possibly butter - softened, (225g); 6 ounce Dark brown sugar, (175g); 3 Tbsp. Black treacle; 4 x Large eggs - size 3 - beaten; Sift together - 12oz, (350g) self raising flour, 2 tsp each Schwartz; Grnd Nutmeg, Cinnamon and Ginger; 2 ounce Blanched almonds - finely minced, (50g); 8 ounce Pitted dates - roughly minced, (225g); 12 ounce Sultanas, (350g); 3 Tbsp. Dark rum

de Global Cookbook

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Ingredientes

8 ounce Margarine or possibly butter - softened, (225g)
6 ounce Dark brown sugar, (175g)
3 Tbsp. Black treacle
4 x Large eggs - size 3 - beaten
Â Â Sift together - 12oz, (350g) self raising flour, 2 tsp each Schwartz
Â Â Grnd Nutmeg, Cinnamon and Ginger
2 ounce Blanched almonds - finely minced, (50g)
8 ounce Pitted dates - roughly minced, (225g)
12 ounce Sultanas, (350g)
3 Tbsp. Dark rum

Direcciones

Preheat oven to 300F, 150C, Gas Mark 2. Grease and line an 8 inch (200mm)
square cake tin with a double layer of greaseproof paper. Cream the butter and sugar together. Stir in the treacle. Beat in the Large eggs one at a time, adding a spoonful of the flour and spice mix with each one. Fold in the remaining flour mix followed by the almonds, dates, sultanas and rum.
Spoon into the cake tin and hollow out the centre of the mix slightly.
Cook for approximately 2 hrs or possibly till the cake is risen and hard to touch. The cake may be stored for up to 2 weeks in an airtight container.