Recipe for cooking murrumbidgee cake
Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts
This is a wonderful cake from "Down Under."
7 oz. whole Brazil nuts
5 oz. walnuts
1/2 pound pitted dates
3 oz. candied peel, chopped
6 oz. glacé cherries (several colors, if possible)
3 oz. seedless raisins
Grated rind of 1 lemon
3 oz. flour
1/2 tsp. salt
1/2 tsp. baking powder
5 oz. sugar
3 eggs, beaten
1 tsp. vanilla extract
Spirit such as brandy, rum or vanilla or clove brandy
Preheat oven to 300 degrees fahrenheit. Line a loaf or square or rectangular baking pan with greased paper.
Put nuts and fruit into a large bowl.
Sift 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 extract. Place in the pan; flatten down with the back of a spoon and bake for 1 1/2 to 2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly, cover with foil).
Leave to cool in the pan for 10 mins. before turning out.
Place in the middle of a clean tea towel. Pierce in several places and soak with the spirit. Wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Add more spirit every week for 8 weeks.
