Christmas Confection Cake
125g/4oz shelled whole Brazil
nuts; 125g/4oz shelled whole almonds; 125g/4oz shelld walnut halves; ¼ cup/60g/2oz
chopped dates; 2 tblsp chopped mixed peel; 60g/2oz glacé cherries; 125g/4oz glacé pineapple, apricots, peaches or pears, or a
mixture, chopped; ¼ cup/60g/2oz sultanas; ¼ cup/60g/2oz seeded raisins; 1/3 cup/45g/1 1/2oz
plain flour; ¼ tsp baking powder; pinch salt; 1/3 cup/90g/3oz castor sugar; ½ tsp
vanilla essence; 2 tblsp brandy; 2 small eggs, beaten
In a large mixing bowl,
combine the nuts and fruit. Sift the flour, baking powder and salt and mix with
the sugar. Stir into the fruit and nuts. Combine vanilla and brandy with the
eggs and stir into the fruit and nuts. Mix well. The mixture will be quite
stiff. Spoon into a lined and buttered 18cm/7” ring tin or a 22x12cm/8 ½”x 4 ½”
loaf tin and smooth over the top.
Bake in the centre of a 140°C/275°F oven for 2 ½ hours. After the first hour cover
with foil, if necessary to prevent cake from becoming too brown. When cooked,
leave to stand in the tin for 10 minutes before turning out to cool on a wire
cooling rack. When cold, wrap in aluminium foil and store in the refrigerator.
Cut into small fingers or thin
slices to serve with coffee.
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