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Boiled Fruit Cake
Nb persons: 8
Yield: 8"
Preparation time:
Total time:
Source: Mom aka Irene Grabe
| 1.5lb | dried mixed fruits, raisons,sultanas,currants, mixed peel |
| 1 Cup | Soft Brown Sugar |
| .5 Cup | Butter |
| 1.5 tsp | Bicarbonate of soda |
| 1 Cup | boiling water. |
| Boil together for 20 minutes.Let it cool slightly, now mix in cherries & nuts. | |
| .5 LB | Red and Green Glace' Cherries cut in half |
| 1.5 Cups | broken Pecan nuts |
| Add rest when cold(COLD) | |
| 3 Large | eggs |
| 1/2 Cup | Brandy |
| spice | |
| crystal Ginger | |
| 2 1/2 Cups | Sifted Flour |
| Rounded Teaspoon of Baking Powder | |
| molasses | |
Line a deep 8" cake tin with greased baking paper. Pour mixture in and bake at 180¡C(350F) for .5 hour then turn down the heat to 150_C(300_ F) for another 11/2 hours. Test with wire needle and remove from oven and pour over 1 cup of brandy. Allow to cool slightly and then remove from tin. Wrap with foil
To ice. Warm Apricot Jam, spread over cake and cover with marzipan. Leave(covered with foil for roughly a week to dry slowly) then brush with egg white and cover with icing. Leave. Remove bubbles by running needle into SIDE of bubble and press.
To make 12-14inch CAKE ROUND TIN
Times recipe by 3
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