Celebration Cake
Celebration Cake
Author: Megan
Recipe type: Baking
Cuisine: Baking
From the "Best Recipes From the Weekly" Women's Weekly Cookbook
Ingredients
- 500 g sultanas
- 250 g raisins
- 250 g dates
- 125 g currants
- 125 g mixed peel
- 125 g glace cherries
- 60 g glace pineapple
- 60 g glace apricots
- ½ cup rum, brandy, whisky or sherry
- 250 g butter
- 1 cup brown sugar, firmly packed
- 5 eggs
- 1 ½ cups plain flour
- ⅓ cup self raising flour
- 1 teaspoon mixed spice
Instructions
- Chop raisins, dates, peel, cherries, pineapple and apricots in the same size as sultanas. Combine in a large basin with sultanas, currants and rum. Mix well. Cover and stand overnight or up to a week.
- Line a deep 20 cm square or deep 23 cm round cake tin with three thicknesses of greaseproof paper. Bring paper 5 cms above edges of tin.
- Beat butter until soft. Add sugar and beat until combined. Add eggs one at a time, beating well after each addition. Add creamed mixture to fruit. Mix well. Stir in sifted dry ingredients. Mix thoroughly.
- Spread evenly into prepared tin. Wrap tin in three layers of newspaper tied with cooking string. Bake in a slow oven for 3 to 3 ½ hours.
- When cooked brush evenly with 2 tablespoons of extra rum. Leave wrapped until cold. Remove paper and tin and leave lining paper intact. Wrap in plastic food wrap. Store for up to a year in refrigerator.
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