Middle Eastern Boiled Fruit Cake

Name: Middle Eastern Boiled Fruit Cake
Ingredients: 250g block PHILADELPHIA Light Cream Cheese, softened; 1 2/3 cups sultanas; 1 2/3 cups raisins, chopped; 1/2 cup Turkish apricots, chopped; 1/2 cup pitted dates, chopped; 1/2 cup dried figs, chopped; 1 cup blanched almonds; 2/3 cup shelled pistachio nuts; 1/2 cup brown sugar, lightly packed; 1 cup flaked coconut; 2 teaspoons cinnamon; 1 1/2 teaspoons nutmeg; 1 teaspoon bicarbonate of soda; 1 cup water; 1 cup rose water; 2 eggs, lightly beaten; 1 cup plain flour; 1/2 cup self-raising flour; 1 cup sugar; 1 cup water; 2 cups mixed dried fruits and nuts, to decorate; rosebuds, to decorate (optional)

22 ingredients

9 steps

Ingredients

250g block PHILADELPHIA Light Cream Cheese, softened
1 2/3 cups sultanas
1 2/3 cups raisins, chopped
1/2 cup Turkish apricots, chopped
1/2 cup pitted dates, chopped
1/2 cup dried figs, chopped
1 cup blanched almonds
2/3 cup shelled pistachio nuts
1/2 cup brown sugar, lightly packed
1 cup flaked coconut
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon bicarbonate of soda
1 cup water
1 cup rose water
2 eggs, lightly beaten
1 cup plain flour
1/2 cup self-raising flour
1 cup sugar
1 cup water
2 cups mixed dried fruits and nuts, to decorate
rosebuds, to decorate (optional)

Directions

1

Combine the Philly*, fruit, nuts, sugar, coconut, spices, bicarbonate of soda, water and rosewater in a saucepan.
2

Bring the mixture to the boil, stirring, then allow to cool.
3

Add the eggs and mix well.
4

Stir in the sifted flours until combined.
5

Pour into a 24cm springform pan lined with baking paper.
6

Bake at 160C for 40-50 minutes or until a skewer inserted into the centre comes out clean.
7

Combine the sugar and water in a small saucepan over medium heat until the sugar dissolves.
8

Add the mixed fruits and nuts, and simmer for 20 minutes or until the syrup thickens.
9

Pour over the cake, garnish with rosebuds.