Murrumbidgee Cake
INGREDIENTS:
1 lb Raisins, sultanas or 1 ts EACH ground cloves, ground
-currants or a mix of all 3 -ginger, cinnamon and nutmeg
Brandy, rum or whisky to -(heaped teaspoons)
-cover the fruit 1 tb Milk
2 oz Butter 12 oz Glace cherries; halved
2 oz Dark brown sugar 4 oz Mixed peel or candied citron
2 lg Eggs -minced
8 oz Flour; wholemeal or strong 1/2 lb Walnut pieces
pn Baking soda
1 lb Raisins, sultanas or 1 ts EACH ground cloves, ground
-currants or a mix of all 3 -ginger, cinnamon and nutmeg
Brandy, rum or whisky to -(heaped teaspoons)
-cover the fruit 1 tb Milk
2 oz Butter 12 oz Glace cherries; halved
2 oz Dark brown sugar 4 oz Mixed peel or candied citron
2 lg Eggs -minced
8 oz Flour; wholemeal or strong 1/2 lb Walnut pieces
pn Baking soda
Soak the fruit in the spirit to cover until plump (overnight is best). Then drain the fruit and reserve the liquid.
Preheat the oven to 325F. Cream the butter and sugar together until blended and fluffy. Beat in the eggs one at a time. Mix well. Sift the flour, baking soda and spices together and then fold them into the butter, egg and sugar mixture with the milk. Add the fruit and about 2 tablespoons of the reserved spirit. Stir in the cherries, peel and nuts. Then drop by teaspoonfuls onto a buttered or nonstick baking sheet. Bake for 15-20 minutes or until browned. Cool on a rack.
Preheat the oven to 325F. Cream the butter and sugar together until blended and fluffy. Beat in the eggs one at a time. Mix well. Sift the flour, baking soda and spices together and then fold them into the butter, egg and sugar mixture with the milk. Add the fruit and about 2 tablespoons of the reserved spirit. Stir in the cherries, peel and nuts. Then drop by teaspoonfuls onto a buttered or nonstick baking sheet. Bake for 15-20 minutes or until browned. Cool on a rack.