Orange and macadamia fruit cake

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0 serving Cooking: 3 hrs 30 mins
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Fruit

By Food24 November 03 2009
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Ingredients (14)

750.00 ml sultanas
375.00 ml raisins — seedless
140.00 g figs — dried, soaked
190.00 ml dates — soaked overnight, chopped
190.00 ml mixed citrus peel
30.00 ml orange marmalade
10.00 ml orange — zest only
125.00 ml whiskey
200.00 g butter — at room temperature, cubed
250.00 ml brown sugar — soft
4.00 eggs — extra-large
500.00 ml flour — cake
10.00 ml cinnamon — ground
65.00 ml whiskey
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Method:

Preheat the oven to 150 ºC and butter a 22 cm cake tin or spray with non-stick spray. Line the bottom and sides of the tin with four layers of baking paper, leaving a 5 cm strip to overlap the sides. Place the sultanas, raisins, figs, dates, rind, marmalade and orange rind in a glass bowl. Add the Drambuie or whisky and nuts and mix well. Cream the butter and brown sugar until pale and fluffy and add the eggs one by one, beating well after each addition. Add the fruit mixture and mix well. Sift the cake flour and cinnamon together and stir into the butter mixture. Turn the batter into the prepared tin, cover with a sheet of aluminium foil and bake for 3 1/2 hours or until a testing skewer comes out clean. Remove the cake from the oven, sprinkle with extra whisky or Drambuie and wrap the cake in a clean cloth while still in the tin. Leave to cool in the tin overnight. Turn out, wrap in aluminium foil and store in an airtight container. Moisten the cake twice a week with a tot or two of whisky and wrap well again. The cake will keep will for about three months.
Makes 1 medium fruit cake.



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