This cake doesn’t have the same keeping qualities as a traditional one but is so quick to prepare to make.
|3||Eggs, lightly beaten|
|1 kg||Dried fruit, mixed, large pieces chopped (Main)|
|¾ cup||Brown sugar, firmly packed|
|175 g||Butter, melted|
|1 ½ cups||High grade flour|
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- Preheat the oven to 150C. Line a deep 20cm round cake pan with baking paper.
- Combine the eggs, fruit, brandy and brown sugar in a bowl. Stir in the cooled butter, then the sifted flour and spices. Spread evenly into the cake pan.
- Bake for 1¾-2 hours, until a skewer inserted in the centre comes out clean and the cake just starts to come away from the sides. Cool then wrap in foil and store in a cool place.