Title: Murrumbidgee Cake
Categories: Gift Cake
Yield: 1 Cake

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

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