Vegculinary Menu » Bakers Paradise » Cakes
Fruit Cake
Ingredients
2 oz. Glace Cheeries
1/2 Pint Water
2 oz. Chopped Almonds
10 oz. Butter
8 oz. Sultanas
1 Pinch Salt
4 oz. Chopped Peel Finely Grated Rind of 2 medium Lemons
Finely Grated Rind of Orange
10 oz. Flour
3/4 tspn. Bi-carb.
1 Can sweetened Condensed Milk.
2 oz. Glace Cheeries
1/2 Pint Water
2 oz. Chopped Almonds
10 oz. Butter
8 oz. Sultanas
1 Pinch Salt
4 oz. Chopped Peel Finely Grated Rind of 2 medium Lemons
Finely Grated Rind of Orange
10 oz. Flour
3/4 tspn. Bi-carb.
1 Can sweetened Condensed Milk.
Method
Chop the cherries and nuts. Put the water, butter, all the fruit (washed and cleaned), nuts, grated rinds and condensed milk in a saucepan. Bring to boil, stirring all the time. Lower the heat and simmer for 3 minutes, still stirring. Remove and cool. Grease and line an 8" cake tin. Sift the flour and salt together in a bowl. Stir Bi-carb. Into the cooled, cooked fruit mixture. Stir the fruit into the flour mixture and mix well. Turn into tin and bake at 325o F for 2-3/4 Hours.
Chop the cherries and nuts. Put the water, butter, all the fruit (washed and cleaned), nuts, grated rinds and condensed milk in a saucepan. Bring to boil, stirring all the time. Lower the heat and simmer for 3 minutes, still stirring. Remove and cool. Grease and line an 8" cake tin. Sift the flour and salt together in a bowl. Stir Bi-carb. Into the cooled, cooked fruit mixture. Stir the fruit into the flour mixture and mix well. Turn into tin and bake at 325o F for 2-3/4 Hours.