VIRGIN COCONUT OIL CHRISTMAS CAKE

1 ½  CUPS COLD WATER

4 oz SHERRY

3 LB MIX FRUIT

1 CUP DATES chopped

½  cup chopped PECANS

1 SMALL packet  SLIVERED ALMONDS

8 OZ  COCONUT OIL( 250grms)

2 cups  BROWN SUGAR

4 ROUNDED tab  MARMALADE  ( PLUM or RASSBERRY ) JAM

2 LEVEL Teas MIX SPICE

½ LEVEL TEAS CINAMON

2 LEVEL TEAS Bi Carb SODA

4 EGGS

2 CUPS SR FLOUR

2 CUPS PLAIN FLOUR

PINCH SALT

TEASPOON   EACH OF   VANILLA  ALMOND  LEMON  & RUM ESSENCES

PUT COCONUT OIL ,SUGAR, WATER, SHERRY, JAM, SPICES , CARB SODA & FRUIT IN LARGE SAUCEPAN OR  BOILER, AND BRING ALMOST TO THE BOIL AND SIMMER FOR 7 MINUTES STIRRING OCCASIONALLY ALLOW TO COOL TO LUKE WARM.    ADD BEATEN EGGS , ESSENCES , FLOURS AND SALT , GRADUALLY AND MIX WELL

PUT IN A LARGE PAPER LINED TIN AT LEAST 2 THICKNESSES OF STRONG BROWN PAPER( BOTTOM AND UP THE SIDES ABOVE THE TIN A BIT)  AND COOK IN A VERY SLOW OVEN FOR ABOUT 6HOURS CHECK AFTER 5.5 HOURS OR SO , 140 – 150 DEGREES CELSIUS  OLD TEMP 300 DEGREES FARENHEIT

TURN HALF WAY CAN SPLIT THIS INTO 2 SMALLER CAKES REDUCE COOKING TIME TO ABOUT 3 HRS 

This is a very heavy moist cake we used it for our daughter’s wedding cake and it is always on the agenda for shearing morning teas

From:

Paulette Cassidy

"Karangi" 2697 Goldfields Road

via DALVEEN  QLD  4374

NATURE PACIFIC Distributor Australia

http://www.naturepacific.com