Fruit and walnut cake

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Fruit

By Food24 November 03 2009
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Ingredients (13)

250.00 g butter
400.00 g sugar
500.00 ml water
250.00 g sultanas
250.00 g raisins — chopped
75.00 g apricots — dried
50.00 g currants
3.00 eggs — lightly beaten
50.00 g walnuts — chopped
250.00 ml wheatgerm
150.00 g flour — cake
10.00 ml Baking powder
250.00 ml cereal — wheat brick breakfast
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Method:

1. Combine the butter, sugar, water, sultanas, raisins, apricots and currants in a saucepan. Stir over heat without boiling until the sugar is dissolved. Bring to the boil, then reduce heat. Simmer, uncovered, for 3 minutes.
2. Transfer to a large bowl and cool to room temperature.
3. Line a deep 23 cm round cake tin with greaseproof paper.
4. Stir eggs and walnuts into fruit mixture. Stir in wheatgerm, flour, baking powder and cereal crumbs. Spread mixture into prepared tin and place in a small cardboard box for protection from the heat. Bake in a preheated oven at 140 °C for 3 hours.



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