The best delicious Murrumbidgee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Murrumbidgee Cake recipe today!
Hello my friends, this Murrumbidgee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Murrumbidgee Cake is amazingly delicious, and addictive, everyone will be asking for more Murrumbidgee Cake.
What Makes This Murrumbidgee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Murrumbidgee Cake.
Ready to make this Murrumbidgee Cake Recipe? Let’s do it!
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7 oz Whole brazil nuts
5 oz Walnuts
1/2 lb Stoned dates
3 oz Candied peel; chopped
6 oz Glace cherries (several
-colors if possible)
3 oz Seedless raisins
Grated rind of 1 lemon
3 oz Flour
1/2 ts Salt
1/2 ts Baking powder
5 oz Sugar
3 Egss; beaten
1 ts Vanilla Spirit
Preheat the oven to 300F. Line a loaf or square baking tin with greased
paper. Put nuts and fruit into a large bowl. Sift the 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. Place in the
tin, flatten down with the back of a spoon and bake for 1 1/2-2 hours. Test
for doneness with a knife or skewer (if the top is browning too quickly
cover with foil). Leave to cool in the tin for 10 minutes before turning
out. Place in the middle of a clean tea towel, pierce in several places and
soak with spirit–brandy, rum or whatever you have–then wrap the towel
around the cake and store in plastic wrap or foil. Keep in the
refrigerator. Top up the spirit every week for 1-2 months.
The authors aren’t sure, but they think that this recipe is originally from
Australia.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany
Hall-Graham
Yields
1 Servings
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