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Ingredients
2 x 50 g Eggs, lightly beaten
1 tspn Ground Cinnamon
3 tspn Vanilla Essence
1 cup Currants
200 pkt Red Glace Cherries
1 tspn Soda
200 g pkt Whole Large Dried Apricots, chopped
1 cup Plain Flour
1 cup Raising Flour
1/2 cup Caster Sugar
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Cooking method
1.Preheat oven to 180ºC (160ºC fan). Butter a 22cm round deep cake pan and line the base with non-stick baking paper.
2.Combine 250ml water, apricots, currants, cherries, butter, sugars, bicarbonate of soda, cinnamon and vanilla in a large saucepan. Bring to the boil over low heat, stirring occasionally. Remove from heat and transfer to a large mixing bowl. Allow to cool for 10 minutes.
3.Add eggs and flours and mix until well combined. Spoon mixture into prepared pan and smooth surface. Drizzle with 1/4 cup water and bake for 50-55 minutes, until a skewer inserted into cake comes out clean. Stand for 10 minutes before turning onto a cake rack to cool. |
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