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Ingredients
4 eggs
2 cups flour
1 1/2 cup broken walnuts
1 1/2 cup broken almonds
1 1/2 cup broken hazelnuts
1 1/2 cup candied cherries halved
1 1/2 cup candied pumpkin
2 cups dated
1 cup sugar
1/2 cup rum
2 tbsp vanilla essence
2 tbsp baking powder
1/2 tbsp salt
Method
Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar &
vanilla.
Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing
well.
Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save
some of the nuts to sprinkle on the top.
To do this - first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents
them from sinking into the cake.
Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.
4 eggs
2 cups flour
1 1/2 cup broken walnuts
1 1/2 cup broken almonds
1 1/2 cup broken hazelnuts
1 1/2 cup candied cherries halved
1 1/2 cup candied pumpkin
2 cups dated
1 cup sugar
1/2 cup rum
2 tbsp vanilla essence
2 tbsp baking powder
1/2 tbsp salt
Method
Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar &
vanilla.
Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing
well.
Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save
some of the nuts to sprinkle on the top.
To do this - first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents
them from sinking into the cake.
Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.
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