12 days of BBQ……#03_2014 - 3 Kelpie Dogs

In spite of popular opinion, (that is; the blokes in my life who think they are the authority on BBQs) desserts and sweet stuff are just as important at BBQs as they are at any other food feast.

In fact, desserts and sweet stuff are important anywhere and everywhere in my view! 

I don’t recall where I found this recipe or who gave it to me….however, it is one of my favourites. A wonderful wet, moist, juicy fruit cake.

*WARNING* contains whiskey

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Serve with cream and custard and then work out is it a cake or is it a pudding?

Ingredients

•  1 ½ cups (250g) seeded dried dates, chopped coarsely
• 1 ¼  cups (200g) seeded prunes, chopped coarsely
• 1 ½ cups (250g) seeded raisins, chopped coarsely
• 1 cup (150g) dried currants
• ¾ cup of sultanas
• 1 large apple (200g) grated coarsely
• 1 ½ cups Irish Whiskey
• 1 ¼ cups firmly packed dark brown sugar
• 185g butter, softened
• 3 eggs, beaten lightly
• ½ cup (50g) hazelnut meal 
• 1 ½ cups (225g) plain flour
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon bicarbonate soda

Preparation time
25 minutes place standing time

Cooking Time
3 hours plus cooling time

Method

1. Combine fruit and 1 cup of whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight.
2. Preheat oven to very slow. Line deep 20cm round cake pan with two thickness of baking powder, extending paper 5cm above side of tin.
3. Combine remaining whiskey and ½ cup of sugar in small saucepan. Stir over heat until sugar dissolves; bring to the boil. Remove from heat; cool syrup for 20 minutes.
4. Meanwhile beat butter and remaining sugar in small bowl with electric mixer until combined (do not overbeat). Add eggs, on at a time, beating until just combined between additions. Add butter mixture to fruit mixture; stir in hazelnut meal, sifted combined dry ingredients and ½ cup of cooled syrup
5. Spread mixture into prepared cake tin. Bake uncovered, in a very slow oven for 3 hours. Brush cake with reheated remaining syrup, cover with foil and cool cake in pan.

As always, happy tastings
DC