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
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Soak the fruit overnight in liqueur
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Preheat the oven to 150°C
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Grease and line a 30 cm loaf pan
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Place the fruit and nuts into a large bowl and sift the flour, baking powder and salt over the mixture
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Beat the eggs with the sugar until thick
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Add the vanilla essence
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Pour over the fruit mixture
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Mix well
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Spoon into prepared pan, spreading evenly
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Bake for 1½ hours
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Remove from oven, leave to cool slightly, turn out and leave to cool on a wire rack
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When cold, extra brandy can be poured over the cake
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When serving, cut slices very thinly for a stunning effect
Hint: Cut into slices, wrap in cellophane and sell as individual slices.