Preheat the oven to 300F. Line a loaf or square baking tin with greased paper. Put nuts and fruit into a large bowl. Sift the flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla. Place in the tin, flatten down with the back of a spoon and bake for 1 1/2-2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly cover with foil). Leave to cool in the tin for 10 minutes before turning out. Place in the middle of a clean tea towel, pierce in several places and soak with spirit--brandy, rum or whatever you have--then wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Top up the spirit every week for 1-2 months. The authors arent sure, but they think that this recipe is originally from Australia. from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham Posted to recipelu-digest Volume 01 Number 224 by RecipeLu
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|Serving Size: 1 Serving (1145g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 847 (32%)|
|Amt Per Serving||% DV|
|Total Fat 94.1g||125 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 67.3g|
|Cholesterol 0mg||0 %|
|Sodium 199.4mg||7 %|
|Potassium 2982mg||78 %|
|Total Carbohydrate 466.9g||137 %|
|Dietary Fiber 31.6g||126 %|
|Sugars, other 435.3g|
|Protein 37.5g||54 %|
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Calories per serving: 2679
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