500g currants
500g raisins
2 cups sultanas
2 cups chopped dates
150g pkt crystalised ginger
160g mixed peel
150g glace cherries
2 tbs organge rind - grated
1/2 cup dark rum
1/2 cup oj
1/4 tsp almond essence
1/2 teaspoon vanilla ess
2 tsp grated lemon rind
1 cup blanched almonds
2.5 cups plain flour
1/2 tsp edmonds baking soda
1 tsp cinnamon
1 tsp mixed spice
250g butter
1.5 cups brown sugar
2tbs treacle
5 eggs
Put all fruit in a saucepan. Add orange rind and OJ. Cover. Bring to boil, reduce heat and cook gently for 15 mins to pluymp fruit. Remove from heat. Stir then set aside overnight. Stir essences, lemon rind and almonst in saucepan. Sift flour, soda and spices into a bowl. Cream butter, sugar and treacle until light and fluffy. Add eggs one at a time, beating well after each addition,. Fold in sifted ingredients alternately with fruit mix. Spoon mixture into greased and lined 25cm round cake tin. Bake at 150"c for 4 hours or until an inserted skewer comes out clean when tested. Leave in tin until cold. Wrap in foil. Store in a cool place.
No comments:
Post a Comment