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Print this Recipe    Fruit 07

FESTIVE FRUIT AND NUT CAKE.
(Stained glass fruit cake)

250 g dates
125 g glace pineapple
125 g glace apricot
125 g red glace cherries
125 g green glace cherries
125 g whole blanched almonds
250 g brazil nuts
2 eggs
1/2 cup brown sugar, lightly packed
1 tablespoon rum (dark)
90 g butter
1/3 cup plain flour
3 tablespoons self raising flour

Chop pineapple and apricots into fairly large pieces; leave remaining
fruit and nuts whole, mix all together well. In a separate bowl
beat eggs until thick and creamy, add sugar, vanilla, rum

and soft butter, beating until combined, stir in sifted flours and
fruit and nut mixture.

Divide mixture between 2 greased bar tins (base measures 7cm x
25cm) with base lined with greaseproof paper. Press mixture firmly
into tins. Bake in a slow oven (150deg C or 300 deg F for electric
ovens) 1 and 1/4 hours or until firm to touch; cool in tins 10
minutes before turning out.

Keeping properties: will keep for up to three months if wrapped in
plastic food wrap and stored in an airtight container in the fridge.

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