Murrumbidgee Cake is a traditional Australian recipe for a classic light fruit and nut cake that is typically prepared for Christmas and enriched with brandy before serving. The full recipe is presented here and I hope you enjoy this classic Australian version of: Murrumbidgee Cake.
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As you might guess from the name, this is a classic Australian fruit cake. It is much lighter in nature than British fruit cakes and was developed as a light Christmas cake, more suited for the hotter weather.
If you are not a big fan of rich Christmas fruit cakes then this might well be the alternative for you. It is traditionally cooked in a square tin, but you can use a loaf tin or a round springform cake tin as well.
It keeps well and has a beautiful jewelled look when sliced.
Ingredients:
200g whole brazil nuts
150g whole walnut halves
250g pitted dates, halved
200g candied peel, chopped
175g glacé cherries (a mix of colours)
100g seedless raisins
finely-grated zest of 1 lemon
100g plain cake flour
1/2 tsp baking powder
1/2 tsp salt
150g caster sugar
3 large eggs
1 tsp vanilla extract
brandy, rum or cognac
Method:
In a bowl, mix together the fruit and nuts. Sift over the flour, baking powder and salt. Add the sugar and stir to combine.
Beat together the eggs and vanilla extract in a bowl then work into the dry ingredients to form a batter. Turn into a greased and lined loaf tin or small springform cake tin. Even the top then transfer to an oven pre-heated to 150°C and bake for between 90 and 120 minutes. Check the cake after 75 minutes and put paper or foil on top if the cake is colouring too quickly.
The cake is done when a skewer inserted into the centre emerges cleanly. When ready, remove from the oven and allow to cool in the tin for 10 minutes. After this time, turn the cake out onto a clean tea towel and set aside to cool completely.
Make several holes in the cake using a skewer then pour in the alcohol of your choice. Wrap the cake in a cloth then cover either in clingfilm (plastic wrap) or kitchen foil. Store in the refrigerator and every week for between 1 and 2 months give it more alcohol.
