Recipe - Passionfruit And Ginger Fruit Cake

200 g Sultanas
125 g Raisins; chopped
100 g Dried apricots; chopped
75 g Ginger chips
60 ml Orange juice
125 ml Passionfruit juice
125 g Unsalted butter
1 cup Caster sugar
3 Eggs
Three fourths cup Plain and selfraising flour
1 teaspoon Mixed spice

1. Place sultanas, raisins, apricots, ginger, fruit juices, butter and
sugar into a large saucepan and heat slowly until butter has melted.
Increase heat to bring to the boil. Simmer uncovered for 3 minutes. Remove
and allow to cool. Place mixture into a large mixing bowl.

2. Preheat oven to 150deg.C. Line a 20cm cake tin with Glad Bake.

3. Break eggs into a small bowl and lightly beat before adding to the fruit
mixture with the sifted dry ingredients. Mix together well before spooning
into prepared cake tin. Smooth the surface. Bake for about 1 One fourth hours or
until cooked when tested with a wooden skewer.

4. Remove from the oven and allow to cool completely before storing in an
airtight container. This cake will keep for 2 weeks.

This recipe is adapted from "Boiled Passionfruit and Orange Fruit Cake"
from The Australian Womens Weekly Cakes and Slices Cookbook.

Converted by MC_Buster.

Per serving: 1734 Calories (kcal); 116g Total Fat; (57% calories from fat);
26g Protein; 169g Carbohydrate; 835mg Cholesterol; 206mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; 0 Vegetable; 11 Fruit;
21 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.