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Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined. Stir into fruit mixture and add sifted flours. Spread mixture evenly and firmly into a large loaf pan which has been greased and lined. Bake at 150Β°C for about 2 hours.
Australian Traditional Christmas Cake is a community recipe submitted by kitchengirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Combine golden raisins, currants, raisins, cherries, peel and rum in a large bowl, cover, and stand for 1 hour or until ready to use.
Line a slice tin with silicone paper. In a large bowl combine the powdered milk, rice bubbles, cherries, sultanas, icing sugar & coconut. Make a well in the dry ingredients. Melt copha over a low heat, cool slightly & then mix into the dry ingredients until well combined.
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs.
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