| "High Beach" |
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Ingredients 1 kg Mixed Fruit 500g Sultanas 250g Glazed cherries 125g Glazed ginger 50g Mixed peel 125g Chopped almonds 280g Plain flour 50g Self-raising flour 220g Butter 220g Sugar 4 eggs 1 dessertspoon Vanilla essence 2 tablespoons Plum jam ⅔ cup Wine or Juice or Brandy 1 teaspoon Mixed Spices ½ teaspoon Cinnamon ½ teaspoon Nutmeg Method Cream butter and sugar, until light and fluffy then add jam and vanilla essence and beat again. Add eggs one at a time beating after each one. Mix flours and spices together. Mix fruits and almonds together and sprinkle with wine, juice or brandy. Add butter and sugar mix and the flour mix alternately to the fruit mix. Line cake tin with foil (can use round or square tin). Cook at 150°C for 2½ hours, as ovens can differ, check to see if cooked. Let stand in the oven until cold. |