Recipe by Peter J
Kookaburra posted this recipe to the Aus/NZ forum after her sister-in-law Linda cooked it and she asked for the recipe. I really enjoyed it as well and Kooka gave me permission to post, I agree with her post it's a wonderful recipe you can enjoy the next day (although a little crumbly) or you can make 3 months in advance. I cooked around a week ago it has developed some extra flavour and texture, so doing a week in advance is probably worthwhile. Preparation time does not include overnight soaking time. In fact I soaked mine a few days occasionally adding more sherry and brandy for a moister and 'groggier' taste.
- 1⁄3 cup prune, pitted and halved
- 1 1⁄2 cups sultanas (250g)
- 1 1⁄2 cups currants (250g)
- 1⁄2 cup sweet sherry
- 1⁄2 cup brandy
- 125 g butter
- 1⁄2 cup brown sugar
- 3 eggs
- 1 tablespoon instant coffee
- 1⁄4 cup hot water
- 1⁄4 cup plum jam
- 1 cup plain flour
- 3⁄4 cup self-raising flour
- 1 tablespoon cocoa
- 1 teaspoon cinnamon
- 1⁄2 teaspoon mixed spice
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 cups glace cherries
- 1 1⁄2 cups dates, halved
- 1 cup mixed peel
- 2 cups walnut pieces
Directions See How It's Made
- Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
- Grease a deep 23cm round cake pan, line with 3 layers of paper.
- Cream butter and sugar in small bowl with electric mixer until combined.
- Add eggs quickly, one at a time, beat only until combined between each addition.
- Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
- Drain prune mixture (reserve liquid).
- Add prune mixture, cherries, dates, peel and nuts to cake mixture.
- Spread cake mixture into prepared pan.
- Bake in slow oven (150C / 300F) for about 2 hours.
- Brush reserved liquid over hot cake.
- Cool in pan.
- Ice with Royal Icing (the packet kind is find) if you wish.