Soldiers Cake Canister
Here is a recipe based on one used for making fruit cakes sent to soldiers during the Second World War
2 cups flour 1 tsp baking powder ½ tsp salt ¾ cup raw sugar 5 eggs 1 cup chopped dates 1 cup chopped apricots 1 cup raisins ¾ cup cut cherries ¾ cup cut crystallised ginger 1 cup walnut halves 1 cup blanched almonds 1 tsp vanilla 5 tbsp liqueur or a spirit e.g. Grand Marnier, Cointreau, gin, brandy
- Mix the fruit and some of the alcohol, cover and leave it to stand overnight.
- Then add the dry ingredients, fruit and nuts.
- Beat the eggs until foamy, add the vanilla and mix everything together.
- Line a baking tin with brown paper, then baking paper, leaving enough to also cover much of the top.
- Press the mixture in firmly. (My tin is 210 mm diameter and 70 mm tall).
- Preheat oven to 165°C. Bake for 1.25 to 1.5 hours (test with a skewer to ensure the cake is cooked in the middle).
- Afterwards, while the cake is still warm, poke holes all over the top to allow the rest of the alcohol to penetrate.
[The original had only three eggs, ¾ cup of flour, dried fruit changes and no alcohol]