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S.R. flour 50g
Plain flour 240g
Bicarbonate of Soda ½ teas
Sultanas 375g
Currants 250g
Raisins, chopped 250g
Mixed Peel 125g
Glace Cherries, quartered 125g
Glace Pineapple, chopped ¼ cup
Glace Apricots, chopped ¼ cup
*Almonds, slivered ¼ cup
Brown Sugar, firmly packed 185g
Brandy 125ml
Water 125ml
Butter 250g
Eggs (59g), lightly beaten 5
Treacle or Syrup 1 tab
Orange rind, finely grated 2 teas
Lemon rind, finely grated 2 teas |
Set oven to 150 degrees C (slow oven).
Grease and line base and sides of 23cm round or 19cm square cake pan. Sift
dry ingredients. Place fruit, sugar, brandy, butter and water into a
saucepan. Heat
without boiling until sugar is dissolved. Stir well. Bring to boil, turn
down the heat and simmer, covered, for 10 minutes. Remove from heat, pour
into a large bowl and allow to cool completely. Add eggs, rinds and
treacle or syrup to fruit mixture. Mix well. Stir
in sifted dry ingredients. Spoon mixture evenly into prepared pan and bake
for about 2½ hours. Cool a little in tin before turning out. Allow to cool
completely. Wrap in plastic wrap and store in an airtight container. Keeps
for up
to 3 months. *Soy Grits, pre-soaked
and well drained may be substituted for the almonds. |
