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Wholenut Fruit Cake
Ingredients250 g Maraschino Cherries, whole500 g Whole Dates, pitted 30 ml Maraschino Cherry Liqueur 500 g Whole Brazil Nuts 210 g (375 ml) Flour 2.5 ml Baking Powder Pinch of Salt 3 ex. Large Eggs 200 g (250 ml) Huletts White Sugar 5 ml Vanilla Essence |
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Method
- Soak the fruit overnight in liqueur. Preheat the oven to 150°C. Grease and line a 30 cm loaf pan.
- Place the fruit and nuts into a large bowl and sift the flour, baking powder and salt over the mixture.
- Beat the eggs with the sugar until thick. Add the vanilla essence. Pour over the fruit mixture. Mix well. Spoon into prepared pan, spreading evenly.
- Bake for 1 ½ hours. Remove from oven, leave to cool slightly, turn out and leave to cool on a wire rack.
- When cold, extra brandy can be poured over the cake. When serving, cut slices very thinly for a stunning effect.
Hint: Cut into slices, wrap in cellophane and sell as individual slices.
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