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Aunty Melvie’s Christmas Cake

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love. Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.


Information about this recipe: This recipe was given to Mum by one of her beloved aunties, Aunty Melvie Brown (RIP) from Nardoo Station, Wanaaring.

Recipe listed by: Marianne Hull

Ingredients
  • 220 g butter
  • 1.5 cups sugar
  • 5 eggs
  • 2 packets mixed fruit (can use 3 packets if you wish)
  • 1/2 cup almonds
  • 50 g fig or apricot jam
  • 1/2 cup rum or brandy
  • 3/4 cup SR flour
  • 2 cups plain flour
  • 1 cup mashed (cool) pumpkin
  • 1 tablespoon ginger
Method
  • Combine mixed fruit and almonds and pour rum or brandy over and soak for 2-3 days
  • Cream butter and sugar
  • Add eggs - beating one in at a time
  • Add mixed fruit and almond mixture, jam and pumpkin
  • Then add sifted flours
  • Mix thoroughly
  • Grease and line a large cake tin with 4 layers of baking paper
  • Bake in a moderate oven (180 deg C) for about 2 hours
  • Let cake cool in tin - put a cover over it (tea towel)
  • Remove cake from tin and wrap in alfoil
Cooking Tips & Tricks
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