Murrumbidgee Cake
This wonderful cake comes from "Down Under" — Australia.
7 ounces whole Brazil nuts
5 ounces walnuts
1/2 pound pitted dates
3 ounces candied peel, chopped
6 ounces glacé cherries (several colors, if possible)
3 ounces seedless raisins
Grated rind of 1 lemon
3 ounces flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces granulated sugar
3 eggs, beaten
1 teaspoon vanilla extract
Spirit such as brandy, rum or vanilla or clove brandy
Preheat oven to 300 degrees F. Line a loaf or square baking pan with greased paper.
Put nuts and fruit into a large bowl.
Sift flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla extract. Place in the pan; flatten down with the back of a spoon and bake for 1 1/2 to 2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly, cover with foil). Leave to cool in the pan for 10 minutes before turning out.
Place in the middle of a clean tea towel. Pierce in several places and soak with the spirit. Wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Add more spirit every week for 8 weeks.
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1886 AUSTRALIA TICHBORNE CLAIMANT MURRUMBIDGEE WAGGAView This Product at Amazon
1886 AUSTRALIA TICHBORNE CLAIMANT MURRUMBIDGEE WAGGA Free Shipping A page and its reverse wood engraved plate taken from picturesque atlas of Australasia edited by Hon Andrew Garran and illustrated under the supervision of Frederic b. Schell and assisted by leading colonial and American artists. Dated 1886 these plates are genuine antiques and not modern copies. Size of each plate is approx 17 x13 inches (430x330).
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