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Ground Almond Fruit Cake

250 g seedless dates, (1 cup)
150 g mixed peel, (2/3 cup)
90 g red glace cherries, (1/2 cup)
90 g green glace cherries, (1/2 cup)
80 g raisins, (1/2 cup)
250 g Brazil nuts, (11/2 cups)
185 g pecans or walnuts, (11/2 cups)
100 g packaged ground almonds, (3/4 cup)
1/2 teaspoon baking powder
3 eggs
2 tablespoons honey
1 teaspoon vanilla essence
2 tablespoons rum

Place whole fruit and nuts in bowl, then stir in ground almonds
and baking powder. Beat eggs in small bowl with electric mixer
until thick and creamy, beat in honey and essence; stir into the
fruit mixture. Spread evenly into 2 greased and paper-lined 8cm x
26cm bar pans. Bake at 150C for 11/2 to 2 hours or until firm.
Brush hot cakes with rum, wrap in foil, cool in pans overnight.

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