Everlasting CakeJuly 8, 2004 My mother dropped by earlier in the day with a small parcel in her hand. It was, she said, some of Albie's fruit cake, "something to cut into". Albie is one of her Australian cousins, now in his 80s. They have kept in touch since they were young teenagers but didn't meet until they were in their 40s. I was the first one to make the transTasman crossing and about 40 years ago I stayed with Albie and his family in Melbourne at the beginning of my OE. In those days he was a policeman in a small settlement, Diamond Creek, about 20 miles from Melbourne. It was great to meet my Oz cousins and get to know them. I moved on to continue my adventuring, but two or three years later Albie and his wife made their way over to New Zealand and I went tripping around with them, introducing them to Mum's side of the family. Mum and Albie still correspond. He enjoys cooking and occasionally sends over a recipe. Mum has been making his fruit cake (pictured) for about 30 years. The Spouse said his family had a similar cake, known to him and his siblings as "everlasting cake‚". So named, he said, because as soon as one was reduced to a few crumbs in the bottom of the cake tin, another one would spring up in its place. Over the years I have accumulated several recipes for these fruit cakes. They are not as dense and rich as Christmas fruit cakes but are good and fruity. Some are made from sultanas alone, others have chopped dried apricots added in, others use mixed dried fruit. Everlasting Cake
Put the fruit in a large saucepan, cover with water and boil for five minutes. Drain and add the butter, sugar, spice and essences to the hot fruit. Stir well and cool. Add the beaten eggs then the sifted flour and baking powder. Pour into a greased, lined 23cm cake tin. Bake 1 3/4 hours at 160C. Test with a skewer before removing from the oven.
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500g
mixed dried fruit Email | ©2008 Churchill Communications