Recipe: Wholenut Fruit Cake

Wholenut Fruit Cake 250 g Maraschino Cherries (whole) 500 g Whole Dates (pitted) 30 ml Maraschino Cherry Liqueur 500 g Whole Brazil Nuts 210 g Flour 2.5 ml Baking Powder Pinch Salt 3 Eggs 200

Wholenut Fruit Cake

  • 250 g Maraschino Cherries (whole)
  • 500 g Whole Dates (pitted)
  • 30 ml Maraschino Cherry Liqueur
  • 500 g Whole Brazil Nuts
  • 210 g Flour
  • 2.5 ml Baking Powder
  • Pinch Salt
  • 3 Eggs
  • 200 g White Sugar
  • 5 ml Vanilla Essence
  1. Soak the fruit overnight in liqueur

  2. Preheat the oven to 150°C

  3. Grease and line a 30 cm loaf pan

  4. Place the fruit and nuts into a large bowl and sift the flour, baking powder and salt over the mixture

  5. Beat the eggs with the sugar until thick

  6. Add the vanilla essence

  7. Pour over the fruit mixture

  8. Mix well

  9. Spoon into prepared pan, spreading evenly

  10. Bake for 1½ hours

  11. Remove from oven, leave to cool slightly, turn out and leave to cool on a wire rack

  12. When cold, extra brandy can be poured over the cake

  13. When serving, cut slices very thinly for a stunning effect

Hint: Cut into slices, wrap in cellophane and sell as individual slices.

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