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“From my grandmothers handwritten recipe box collecion. Original recipe is by a Mrs Dot Felstead, no date given. My grandmother was an avid baker, she loved anything with fruit in it - fruit cakes in particular as she made wedding cakes right up until the age of 76.”
READY IN:
2hrs 20mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the butter and sugar.
  2. Add all the other ingredients and mix with a wooden spoon.
  3. Pour mixture into a greased and lined 8 inch square tin (needs to be deep).
  4. Bake at 170oC for 1 1/2 - 2 hours, or until when cooked when tested.
  5. Note - Blached almonds can be added to the top of this cake prior to baking to make it look pretty.

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