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> DRAMBULE CAKE, Looking for the Recipe
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Harlot 
Posted: 27-Sep-2008, 08:36 AM
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ZodiacIvy

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I have just tasted this wonderful not a cake but like a pudding. It had pecans and raisins and my favorite DRAMBUIE. I have looked for it but can't find a recipe for it ,can anyone help? Didn't know that it wasn't just for drinking.


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flora 
Posted: 27-Sep-2008, 02:10 PM
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I knew I had seen this recipe somewhere. Finally found it on the internet.

Reminds me of a fruitcake my mother used to make.

Recipe Name: Whisky And Drambuie Cake
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20

Ingredients:
2 Pound(s) Mixed dried fruit
125 Gram(s) Dried mango slices
125 Milliliter(s) Whisky
125 Milliliter(s) Drambuie liqueur
3 Tablespoon(s) Water
1/2 Teaspoon(s) Ground cinnamon
1/4 Whole nutmeg
1/2 Teaspoon(s) Ground mixed spice
50 Gram(s) Walnut pieces
25 Gram(s) Soft dark brown sugar
275 Gram(s) Self-raising flour
275 Gram(s) Demerara sugar
275 Gram(s) Butter, at room temperature
6 medium Eggs
1 Tablespoon(s) Apricot jam, sieved
100 Gram(s) Pecan nuts, lightly toasted
100 Gram(s) Whole blanched almonds
Directions: Place the mixed fruit, mango slices, whisky, Drambuie, water, spices, walnuts and sugar into a large saucepan. Cover and simmer gently for 15 minutes, stirring frequently. Allow to cool, transfer to a bowl or plastic container and keep in the refrigerator for 24 hours. Place the flour, demerara sugar, butter and eggs in a large bowl and beat together until well blended. Stir in the fruits and syrupy juice. Spoon the mixture into a lightly greased 20cm (8inch) square or 23cm (9inch) round cake tin, lined with a double thickness of greaseproof paper. Smooth the top and bake in a preheated oven 140C/275F/Gas Mark 1 for 3 hours. Cover the cake with a double thickness sheet of greaseproof paper and bake for a further 1 hour 45 minutes, or until the centre feels springy to the touch. Allow to cool for 45 minutes in the tin then turn out onto a cooling rack to cool completely. When cold, wrap in a double thickness of greaseproof paper and foil and store in an air tight container. The cake is best kept for 1 month before cutting or adding the topping. For the topping, melt together the jam and whisky or brandy. Brush lightly over the top of the cake. Arrange the nuts on top and brush with the remaining jam. Store in an air-tight container until required.

Flora



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Harlot 
Posted: 27-Sep-2008, 06:56 PM
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Well thanking you for finding this for me. This sounds so yummy> I will make this and let my friend try some and say "look what I did". I don't think I'd let the grandkids have any my daughter would some words to say to that.
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