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Title: Festive Christmas Cake (Australian Herb Society)
Categories: Cake Holiday
Yield: 1 Cake
| 1 1/2 | c | Brazil nuts |
| 1 1/2 | c | Walnut halves |
| 2/3 | c | Chopped peel |
| 1/2 | c | Red crystalized cherries |
| 1/2 | c | Green crystalized cherries |
| 1/2 | c | Seeded raisins |
| 1 | lb | Dates; stoned |
| 4 3/4 | c | Plain flour |
| 1/2 | ts | Salt |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla essence |
"This recipe was used at our fifth anniversary celebrations many years ago, and printed in our magazine. It is very special and makes a different and exciting Christmas cake."
METHOD: 1. Grease sides and bottom of 8 or 9 inch tin, and line with grease-proof paper (brown paper greased is best).
2. Place unchopped nuts and fruit into a large bowl. Sift flour, baking powder and salt together then add sugar.
3. Add to the nuts and fruit, mixing thoroughly. Make into a stiff mixture with beaten eggs and vanilla.
4. Spoon into prepared tin, flattenning with the back of a spoon.
5. Bake in a slow oven 250 to 300 F (120-150C) for 2-1/2 to 3 hours. leave in tin for 10 minutes after removing from oven, then loosen around edges, turn onto cake cooler and remove paper. When cold, wrap in plastic wrap and store in fridge for 2 to 3 months if desired.
"Herbology" the official organ of the Australian Herb Society Typed, but not tested, by Greg Mayman, 05-23-98
From: Greg Mayman Date: 05-23-98 (09:40) The Once And Future Legend (1) Cooking
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