|
|
|
| |
|
 |
125 ml brandy |
|
|
125 ml golden syrup |
|
|
160 ml extra virgin olive oil |
|
|
200 g dessert figs, chopped |
|
|
150 g pitted dates, chopped |
|
|
200 g raisins |
|
|
150 g sultanas |
|
|
1 cup firmly packed brown sugar |
|
|
3 eggs |
|
|
1/4 cup plain flour |
|
|
1/2 tsp baking powder |
|
|
1 tsp ground nutmeg |
|
|
1 tsp ground cinnamon |
|
|
2 tbs honey |
|
|
1 tbs brandy |
|
|
|
| |
Prep time: 20 minutes
Cooking time: 1 hour 40 mins
serves: 16
Preheat oven 150°C. Grease and line base and sides of deep
19 cm square or 21 x 11 cm loaf cake pan with non-stick
baking paper.
Place the brandy, golden syrup and olive oil in a medium
heavy-based saucepan. Cook over medium heat for 5 minutes
or until mixture just comes to the boil. Add the fruit,
cook, stirring occasionally for 5 minutes or uuntil fruit
is warm.
Pour the mixture into a large bowl. Cool 15 minutes. Stir
in the brown sugar and eggs one at a time, mix well.
Sift the flour, baking powder, nutmeg and cinnamon
together. Stir gently into the fruit mixture.
Spoon mixture into prepared pan and smooth the surface.
Bake for 1/4–1/2 hours or until cooked when tested with a
skewer.
Place the honey and brandy in a small saucepan over
medium-high heat. Cook 1–2 minutes or until hot. Brush the
warm glaze over the warm cake. Allow to cool in the pan.
View our specially prepared
Recipes |
|
| |
|
|
|
