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Cathedral Cake
A cake full of fruit and nuts
Ingredients
125 g glace pineapple rings
3 glace pears
1/2 cup glace green cherries
1/2 cup glace red cherries
125 g glace apricots
125 g blanched almonds
250 g whole brazil nuts
1/2 cup crystallised ginger
3 eggs
1/2 cup caster sugar
7 teaspoon vanilla essence
2 tablespoons brandy
3/4 cup Edmonds plain baking flour
1/2 teaspoon Edmonds baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
Method
Chop pineapple rings and pears into six pieces
Halve green and red cherries
Chop apricots into quarters
Put chopped fruits, almonds, brazil nuts and ginger into a bowl
Mix to combine
In a separate bowl beat eggs, sugar, vanilla and brandy together
Sift flour, baking powder, nutmeg and salt together
Fold sifted ingredients into egg mixture
Pour onto fruit and nuts, mixing thoroughly
Pour mixture into a greased and lined 23 cm loaf tin
Bake at 150°C for 2 hours or until an inserted skewer comes out clean when tested
Allow to cool in tin
Remove paper and wrap in foil to store
To serve cut into thin slices.
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