{"id":2364,"date":"2026-02-15T18:41:57","date_gmt":"2026-02-15T18:41:57","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:57","modified_gmt":"2026-02-15T18:41:57","slug":"murrumbidgee-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/murrumbidgee-cake\/","title":{"rendered":"Murrumbidgee Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>7 ounces whole Brazil nuts<br \/>\n5 ounces walnuts<br \/>\n1\/2 pound stoned dates<br \/>\n3 ounces candied peel; chopped<br \/>\n6 ounces glazed cherries (several colors if possible)<br \/>\n3 ounces seedless raisins<br \/>\nGrated rind of 1 lemon<br \/>\n3 ounces flour<br \/>\n1\/2 tsp. salt<br \/>\n1\/2 tsp. baking powder<br \/>\n5 ounces sugar<br \/>\n3 eggs; beaten<br \/>\n1 tsp. vanilla<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>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.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Eat anything that is sold in the meat market without asking questions for conscience&#039; sake;&quot; (1Corinthians 10:25)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/murrumbidgee-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2364","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2364"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2364\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}