Festive Fruit and Nut Cake
Ros: I was given this cake as a gift one Christmas. I thought it was so yummy that I grabbed the recipe, and it's become a Gray Christmas standard - especially as most of the family don't care for the traditional Christmas cake!
Ingredients
1. Chop pineapple and apricots into fairly large pieces, leaving remaining fruit and nuts whole. Mix all well together.
2. Beat eggs until thick and creamy, add sugar, vanilla, rum and soft butter, beating until combined. Stir into sifted flour and nut mixture.
3. Line two greased bar tins with greaseproof paper [base should measure approx. 7cm x 25cm].
4. Divide mixture between the two tins and press mixture firmly into tins.
5. Bake in low oven (approx. 130°C) for 1 1/4 hours or until cake is firm to the touch; cool in 10 minutes.
6. When cold, wrap in plastic food wrap and refrigerate in an airtight container for at least 3 months.
Ingredients
- 250g dates
- 125g glace pineapple
- 125g glace apricots
- 125g red glace cherries
- 125g green glace cherries
- 125g whole blanched almonds
- 250g brazil nuts
- 2 eggs
- 1/2 cup brown sugar, lightly packed
- 1 Tbsp rum
- 90g butter
- vanilla
- 1/3 cup plain flour
- 3 Tbsp self-raising flour
1. Chop pineapple and apricots into fairly large pieces, leaving remaining fruit and nuts whole. Mix all well together.
2. Beat eggs until thick and creamy, add sugar, vanilla, rum and soft butter, beating until combined. Stir into sifted flour and nut mixture.
3. Line two greased bar tins with greaseproof paper [base should measure approx. 7cm x 25cm].
4. Divide mixture between the two tins and press mixture firmly into tins.
5. Bake in low oven (approx. 130°C) for 1 1/4 hours or until cake is firm to the touch; cool in 10 minutes.
6. When cold, wrap in plastic food wrap and refrigerate in an airtight container for at least 3 months.
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