Once a week I go painting . Mid-morning is break time, where everyone brings something nice to eat and we all share. One of my favorites is Dina’s fruit cake. Moist inside, crispy outside, and full of brandy.
I use Mike’s baking ‘hole in the middle’ dish for this cake.
The lovely Dina sent me the recipe by mail, in her own handwriting – she says recipes should be handwritten, and full of baking marks – there is a thought for us. Nowadays we open the computer, very clean. I still have a book full of handwritten recipes from friends all around the world – and believe me they are priceless, food stains and all. Now I have Dina’s recipe to add to my collection. Dina wrote a note attached to the recipe, telling me that her mother was an amazing baker, but there was always a huge mess around her, and often flour on her face and all around. Maybe we should all go back to handwritten recipes instead of cooking off the internet?
1 cup raisins
1/2 cup brandy
4 cups of sliced apples,
6 tbs brandy
2 cups sugar
1/2 cup oil
2 cups flour
2 tsp cinnamon
2 tsp soda (I used a mixture of Baking Powder and Soda)
1 tsp ground nutmeg
1 tsp salt (I used a bit less)
1/4 tsp cloves
1 cup chopped walnuts
A day before baking the cake, soak raisins in brandy.
1. Cut apples, pour brandy over the apples. Set aside.
2. Beat together eggs, oil and sugar.
3. Mix Dry ingredents together, add to mixed eggs oil and sugar.
4. Add raisins, apples, walnuts and left over brandy.
5. Pour into greased baking dish (fairly thick mixture)
5. Bake preheated oven 170 degrees centigrade, about 45 mins to 1 hr.