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Post by braided-rug on Feb 25, 2008 16:35:09 GMT 10
Apricot and Orange Christmas Cake Try serving a rich fruit cake with a mature cheddar and a glass of aged Muscat or port for a delicious taste experience. 5 cups chopped dried apricots 3 cups sultanas 1 cup flour 400g butter 3 cups brown sugar 5 eggs 2 tablespoons grated orange rind 150g packet glacé peel 2½ cups flour ½ teaspoon baking soda 2 teaspoons vanilla essence ¼ cup orange juice ½ cup orange liqueur Line the base and sides of a 23cm square cake tin with baking paper. Mix apricots and sultanas with the first measure of flour. Melt butter and brown sugar in a large saucepan. Cool. Beat eggs, one at a time, into butter and sugar. Add orange rind and peel. Sift over second measure of flour and baking soda. Add apricot mixture and vanilla essence. Combine with orange juice. Spread mixture into tin. Place a magazine or four to six layers of newspaper in the oven. Sit cake tin on the magazine. Bake at 150 degrees C for 2¾ hours or until a skewer comes out clean. Remove from oven and pour over orange liqueur. Cool in tin. Store wrapped in plastic wrap in a cool dark place or refrigerator until ready to cut. From: www.nzww.co.nz/food/story.cfm?storyID=3662221
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