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Method:
Sift ingredients A together. Chop
ingredients B into small pieces. Rub sifted flour into the
chopped ingredients. Set aside. Grease an 18 cm (7 inch)
square cake tin. Line with greaseproof paper at base and sides.
Grease paper. Caramelize the sugar and water to a dark brown.
Add the evaporated milk and stir over a low heat to dissolve the
caramel. Cool in refrigerator. Cream butter and sugar
until light. Add beaten eggs a little each time and beat
until well blended. Add the vanilla essence, caramel and 2
tablespoons of the flour to the egg mixture. Beat lightly until
well blended. Fold in the remaining flour-fruit mixture and the
brandy. Stir well. Pour batter into cake tin and bake in
oven at 175°C for 1-1¼ hours or until cake is done. Leave cake
to cool in tin before turning out on to a cake rack.
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