125 g butter, softened
150 g brown sugar
4 eggs
187 g cake flour
2 tbsp NOMU Sweet Rub
7.5 ml baking powder
500 g cake mix
125 g sliced dates
50 g mixed glace fruit
Zest of 1 orange and lemon
50 g blanched almonds
140 g tinned apple
50 ml strong coffee
1 tsp NOMU Vanilla Extract
160 ml brandy
Preheat the oven to 160°C.
Cream the butter and sugar, adding the eggs slowly. Sift all the dry ingredients and mix with the dry fruits and nuts. Combine the vanilla extract, apple, coffee and 60ml of the brandy.
Add the flour mixture to the creamed butter, alternating with the liquid.
Pour into the cake mould, place in a water bath and bake for 4 hours.
Remove from the oven and pour the remaining brandy over the cake.
Keep in an airtight container and brush with brandy every now and then!
Serve with kumquat or clementine preserve.
125 g butter, softened
150 g brown sugar
4 eggs
187 g cake flour
2 tbsp NOMU Sweet Rub
7.5 ml baking powder
500 g cake mix
125 g sliced dates
50 g mixed glace fruit
Zest of 1 orange and lemon
50 g blanched almonds
140 g tinned apple
50 ml strong coffee
1 tsp NOMU Vanilla Extract
160 ml brandy
Preheat the oven to 160°C.
Cream the butter and sugar, adding the eggs slowly. Sift all the dry ingredients and mix with the dry fruits and nuts. Combine the vanilla extract, apple, coffee and 60ml of the brandy.
Add the flour mixture to the creamed butter, alternating with the liquid.
Pour into the cake mould, place in a water bath and bake for 4 hours.
Remove from the oven and pour the remaining brandy over the cake.
Keep in an airtight container and brush with brandy every now and then!
Serve with kumquat or clementine preserve.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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