Murrumbidgee Cake
Ingredients
7 ounces whole Brazil nuts
5 ounces walnuts
1/2 pound stoned dates
3 ounces candied peel; chopped
6 ounces glazed cherries (several colors if possible)
3 ounces seedless raisins
Grated rind of 1 lemon
3 ounces flour
1/2 tsp. salt
1/2 tsp. baking powder
5 ounces sugar
3 eggs; beaten
1 tsp. vanilla
Cooking Instructions
Preheat the oven to 300. 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 1/2-2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly cover with foil). Leave to cool in the tin for 10 minutes before turning out. Place in the middle of a clean tea towel, pierce in several places and soak with spirit brandy or rum or whatever you have then wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Top up the spirit every week for 1-2 months.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)