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Ingredients
- 200 gm sultanas
- 125 gm raisins, minced
- 100 gm dry apricots, minced
- 75 gm ginger chips
- 60 ml orange juice
- 125 ml passionfruit juice
- 125 gm unsalted butter
- 1 c. caster sugar
- 3 x Large eggs
- 3/4 c. plain and self-raising flour
- 1 tsp mixed spice
Directions
- 1. Place sultanas, raisins, apricots, ginger, fruit juices, butter and sugar into a large saucepan and heat slowly till butter has melted. Increase heat to bring to the boil. Simmer uncovered for 3 min. Remove and allow to cold. Place mix into a large mixing bowl.
- 2. Pre-heat oven to 150deg.C. Line a 20cm cake tin with Glad Bake.
- 3. Break Large eggs into a small bowl and lightly beat before adding to the fruit mix with the sifted dry ingredients. Mix together well before spooning into prepared cake tin. Smooth the surface. Bake for about 1 1/4 hrs or possibly till cooked when tested with a wooden skewer.
- 4. Remove from the oven and allow to cold completely before storing in an airtight container. This cake will keep for 2 weeks.
- The Australian Womens Weekly Cakes and Slices Cookbook.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 748g | |
| Calories 1696 | |
| Calories from Fat 1035 | 61% |
| Total Fat 117.47g | 147% |
| Saturated Fat 69.01g | 276% |
| Trans Fat 0.0g | |
| Cholesterol 894mg | 298% |
| Sodium 241mg | 10% |
| Potassium 1929mg | 55% |
| Total Carbs 153.86g | 41% |
| Dietary Fiber 8.6g | 29% |
| Sugars 119.48g | 80% |
| Protein 27.09g | 43% |
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