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PECAN CHRISTMAS CAKE
250g Raisins
250g Apricots quartered
155g Sultanas
90g glace Cherries quartered
250g Chopped Glace fruit
1Tbsp Angostura Bitters
1/2 C. Dark Rum
6 Eggs
1 1/4 C. Caster Sugar
½ C. Flour
1tsp Baking pwd
90g Shredded Coconut
500g Pecan halves
Combine all fruits, add Bitters & Rum stand overnight.
Next Day :-
Whisk together Eggs & Sugar.
Sift Flour & Baking pwd & fold into the Egg mixture.
Stir in Coconut, combined Fruits & Pecan nuts.
Fill Mixture in a baking dish lined with baking paper approximately 34x24cms.
Bake in a slow oven 150’C for approximately 1.5hours or until cake is firm to touch & cooked when tested with a skewer.
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