Recipe by JoyfulCook
An out of this world cake that is full of Glace Fruit and nuts from the Australian Womans Weekly Cookbook. Not Cheap! but for a once in a year or that special celebration it's not just wonderful - its simply stunning
Top Review by iknitok
I used to make this every year and I absolutely love it! When we moved to Queensland for 8 years, I made it the first year - 4 times! Because we left the grown-up kids in Victoria, and hubby doesn't often eat cake, I ATE THE LOT - 4 times! Haven't made it since as I obviously can't trust myself. I reckon it's more like a fruit and nut bar than a cake, but is perfect for Aussie Xmases, with our seafood and salad/bbq type Xmas dinners. Heavy puddings just don't go with food like that. Beverley.
- 125 g glace pineapple
- 125 g glace apricot
- 250 g dates, stoneless
- 250 g glace cherries, green and red
- 125 g whole blanched almonds
- 250 g brazil nuts, whole
- 2 eggs
- 1⁄4 cup light brown sugar
- 2 teaspoons vanilla essence
- 1 tablespoon rum
- 90 g butter, softened
- 1⁄2 cup plain flour
- 1⁄4 cup self rising flour
Directions See How It's Made
- Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
- Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
- Stir into fruit mixture and add sifted flours.
- Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
- Bake at 150°C for about 2 hours.