Brandied orange and sultana cake

True Love
16 servings
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Fruit

By Food24 November 03 2009
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Ingredients (10)

125.00 g butter — or margarine, melted
750.00 ml sultanas
125.00 ml brown sugar — soft
30.00 ml marmalade — orange
15.00 ml orange — zest only
2.00 eggs
80.00 ml brandy
190.00 ml flour — cake
65.00 ml flour — self-raising
0.00 almonds — chopped and glacè cherries, to garnish
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Method:

Preheat oven to 150 &degC.
Grease a deep loaf tin and line the base and sides with baking paper.
Combine butter, sultanas, brown sugar, marmalade, orange rind, eggs and 60 ml of the brandy with flours in a large bowl.
Stir until thoroughly combined.
Spoon mixture into prepared cake tin and smooth the surface.
Decorate with almonds and cherries.
Bake for 45 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
Sprinkle cake with extra brandy, cover tightly with foil and cool in tin.
Note:This cake will keep for up to three weeks in an airtight container in the refrigerator.



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