Easy
62 min
Ingredients
- 1 Pound Butter, unsalted
- 0.75 Pound Brown Sugar
- 1 cup NESTLÉ® Sweetened Condensed Milk (395g)
- 9 Pieces Egg
- 1.5 Pounds All-Purpose Flour
- 1 Tablespoon Baking Powder
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Tablespoon DLT Lime Zest
- 2 Teaspoons Cinnamon Powder
- 1 Teaspoon Nutmeg Powder
- 3 Tablespoons Vanilla Essence
- 1 Teaspoon Almond Essence
- 2 Cups ORCHARD® 100% Pineapple Juice 1L Carton
- 1 1/2 Cup Red Rum Cake Wine
- 1 1/2 Cup White Rum
- 1 Pound Raisins, Seedless
- 8 Ounces Salted Prunes
- 8 Ounces Maraschino Cherries
- 8 Ounces Candied fruit
- 8 Ounces Currants, Zante, Dried
- 1.5 Ounces Browning
Instructions
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1. In a large sauce pan over medium heat combine and bring to a simmer ORCHARD PINEAPPLE JUICE, cake wine, rum and mixed dried fruits. simmer for 10 minutes. allow to cool down to room temperature. Place stewed fruits in blender and pulse for 2 minutes. Set aside.
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2. Using an electric mixer; cream butter and sugar until light and fluffy, being careful to scrape down the sides of the bowl occasionally. add NESTLE SWEETENED CONDENSED MILK and mix on low speed.
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3. Combine eggs, almond flavouring, vanilla and rose water, add in three parts to creamed mixture on low speed. ensure to combine well after each addition.
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4. In a seperate bowl, combine remaining dry ingredients along with crushed nuts and lemon zest. Gradually, fold in flour mixture into creamed mixture. Finally, fold in stewed fruits and browning. Pour batter into 2- 9 inch baking tins, greased with pan spray and lined with grease proof paper. Bake cakes in a pre-heated oven at 350 degrees f for 1 hour or until a wooden toothpick comes out clean when placed into the centre.