From the Rotary Club of Wynnum and Manly’s Isolation: Kitchen Destination COOKBOOK. Contributor: Micheline Rose.
INGREDIENTS
- 250g whole shelled brazil nuts, 150g walnut or pecan halves and 250g stoned dates, halved
- 100g glacé pineapple
- 100g red glacé cherries, 100g green glacé cherries, 100g glacé apricots
- 3⁄4 cup plain flour
- 1⁄2 tsp baking powder and a pinch salt
- 3⁄4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 tbsp rum or sherry
METHOD
- Grease sides and base of a large loaf tin (8in x 5in; 20cm x 13cm) or use two smaller tins. Line with two layers of greased paper. A ring tin is also good for the whole mixture.
- Place whole brazil nuts, walnuts, cherries and halved dates in large bowl. Chop pineapple and apricots into chunks and add to mixture. Sift together flour, baking powder and salt and then mix with sugar. Add to nuts and fruit. Mix thoroughly.
- Mix in beaten eggs, rum or sherry and vanilla. Spoon into prepared tin; flatten with back of a spoon.
- Bake in slow oven (150°C ) for 2 to 2 1⁄2 hours. (Reduce cooking time to approximately 1 to 1⁄2 hours if using smaller tins).
- Leave in tin 10 minutes; loosen edges and turn onto a cake cooler and remove the paper. (Or brush with extra rum or sherry when cooked and cool in tin – this is what I prefer.)
- When cold, wrap in foil or glad wrap and store in the refrigerator.
