Recipe - Murrumbidgee Cake

7 ounce Whole brazil nuts
5 ounce Walnuts
One half pound Stoned dates
3 ounce Candied peel; chopped
6 ounce Glace cherries (several
colors if possible)
3 ounce Seedless raisins
Grated rind of 1 lemon
3 ounce Flour
One half teaspoon Salt
One half teaspoon Baking powder
5 ounce Sugar
3 Egss; beaten
1 teaspoon Vanilla Spirit

Preheat the oven to 300F. Line a loaf or square baking tin with greased
paper. Put nuts and fruit into a large bowl. Sift the flour, salt and
baking powder together, and add to the fruit mixture with the sugar. Mix
well and make into a stiff batter with the eggs and vanilla. Place in the
tin, flatten down with the back of a spoon and bake for 1 1/22 hours. Test
for doneness with a knife or skewer (if the top is browning too quickly
cover with foil). Leave to cool in the tin for 10 minutes before turning
out. Place in the middle of a clean tea towel, pierce in several places and
soak with spiritbrandy, rum or whatever you havethen wrap the towel
around the cake and store in plastic wrap or foil. Keep in the
refrigerator. Top up the spirit every week for 12 months.

The authors aren't sure, but they think that this recipe is originally from
Australia.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany
HallGraham
Posted to recipeludigest Volume 01 Number 224 by RecipeLu
recipelu@geocities.com on Nov 08, 1997