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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well. | 2. Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems). | 3. Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture. | 4. Turn the oven down to 150 degrees Celsius. | 5. Cream the butter and sugar until light and fluffy. | 6. Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem. | 7. Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine. | 8. Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?). | 9. Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours. | 10. If the top starts browning too quickly cover with baking paper. | 11. Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy. | 12. Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sultana	425			-	-	-	-
currant	175			12348.0	3014.48	274.4	80.36
fruit	900	g	chopped mixed	171.0	40.59	7.38	1.17
orange juice zest	1		juice	-	-	-	-
pineapple	440		crushed	36300.0	9525.12	392.04	87.12
brandy	200			-	-	-	-
almond	170	g	blanched	1502.8	0.0	0.0	170.0
butter	200	g	unsalted	1140.0	52.38	35.62	96.0
brown sugar	200			167200.0	43159.6	52.8	0.0
egg	5			357.5	1.8	31.4	23.775
vanilla essence	1 1/2	1/2		-	-	-	-
almond essence	1	teaspoon		-	-	-	-
almond	70	g	ground	1502.8	0.0	0.0	170.0
bread flour	1 3/4	3/4		865.4975	173.8907	28.721999999999998	3.9798
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
cinnamon	2	teaspoons	ground	-	-	-	-
spice	2	teaspoons	mixed	9.994	2.7406	0.2314	0.3302
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
brandy	200			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.